Strawberry Beet Salad Recipe
Fresh strawberries, roasted beets, organic greens, candied pecans, green onions, gorgonzola crumbles. House made strawberry vinaigrette. GF VO+
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Ingredients
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Salad Base
Strawberry Vinaigrette
Method
Salad Preparation
- 1
Prepare the Roasted Beets
Preheat your oven to 400°F (200°C). Wrap the cleaned beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes until they are tender when pierced with a fork. Once done, allow them to cool before peeling and slicing them into wedges.
- 2
Prepare the Strawberries
While the beets are roasting, rinse the fresh strawberries under cold water. Remove the stems and slice them into halves or quarters, depending on their size. Set aside.
- 3
Chop the Green Onions
Wash the green onions and chop them into thin slices, using both the white and green parts. Set aside.
- 4
Assemble the Salad
In a large salad bowl, combine the organic mixed greens, sliced strawberries, roasted beet wedges, chopped green onions, candied pecans, and gorgonzola cheese. Gently toss to combine.
Strawberry Vinaigrette Preparation
- 5
Make the Vinaigrette
In a blender or food processor, combine 1 cup of fresh strawberries, 1 cup of olive oil, 1/4 cup of balsamic vinegar, 1 tablespoon of honey, 1 teaspoon of salt, and black pepper to taste. Blend until smooth and adjust seasoning if necessary.
Serving
- 6
Serve the Salad
Drizzle the strawberry vinaigrette over the salad just before serving. Toss gently to coat the salad evenly with the dressing. Serve immediately.
