Strawberry & Beet Salad Recipe

Roast beets

Preheat oven to 400°F (200°C). Trim beet greens leaving 1 inch of stem, scrub beets clean. Wrap each beet in aluminum foil with a drizzle of olive oil (about 1 tsp each) and a pinch of salt. Place on a rimmed baking sheet and roast 45–60 minutes until tender when pierced with a knife. Let cool, then rub off skins with paper towel or your fingers. Slice into 1/4-inch rounds or wedges. (If using pre-cooked beets, slice and proceed.)

In a medium bowl or jar add the champagne vinegar, honey, Dijon mustard, lemon juice, salt and pepper. Whisk together until combined.

While whisking continuously, slowly stream in the olive oil until the dressing is emulsified and glossy. Taste and adjust seasoning — add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed. Set aside.

Place the baby spinach in a large salad bowl or divide between serving plates.

Evenly distribute the roasted beet slices, halved strawberries, and thinly sliced red onion over the spinach.

Sprinkle the toasted walnuts and crumbled goat cheese over the top.

Drizzle the dressing over the salad — start with about half the dressing, gently toss or lightly toss with two salad forks to coat everything. Taste and add more dressing as desired (you may not need all of it).

Finish with a grind of fresh black pepper and, if desired, a small pinch of flaky sea salt. Serve immediately.