Strawberry Beet Recipe
Fresh strawberries, roasted beets, organic greens, candied pecans, green onions, gorgonzola crumbles. House made strawberry vinaigrette.
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Ingredients
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Salad Ingredients
Strawberry Vinaigrette Ingredients
Method
Salad Assembly
- 1
Prepare the Beets
If not already roasted, preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes until tender. Allow to cool, then peel and dice.
- 2
Prepare the Strawberries
Wash the fresh strawberries, hull them, and slice them into quarters. Reserve 1 cup for the vinaigrette.
- 3
Chop the Green Onions
Trim the green onions and chop them finely.
- 4
Assemble the Salad
In a large bowl, combine the organic mixed greens, roasted beets, sliced strawberries, chopped green onions, and candied pecans. Gently toss to mix.
- 5
Add Gorgonzola Cheese
Sprinkle the gorgonzola cheese crumbles over the top of the salad.
Vinaigrette Preparation
- 6
Blend the Vinaigrette
In a blender, combine the reserved 1 cup of fresh strawberries, olive oil, apple cider vinegar, honey, salt, and black pepper. Blend until smooth.
- 7
Taste and Adjust
Taste the vinaigrette and adjust seasoning as needed, adding more honey for sweetness or vinegar for tang.
Final Assembly
- 8
Dress the Salad
Drizzle the strawberry vinaigrette over the salad just before serving. Toss gently to coat all ingredients evenly.
- 9
Serve
Serve the salad immediately, garnished with additional gorgonzola if desired.
