Strawberry Beet Salad - Entree 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 Ingredients
Strawberry Vinaigrette Ingredients
Method
Salad Preparation
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender. Let them cool, then peel and slice them into wedges.
- 2
Prepare the Strawberries
Wash the fresh strawberries, hull them, and slice them into quarters. Set aside.
- 3
Prepare the Green Onions
Wash the green onions and slice them thinly, using both the green and white parts.
- 4
Assemble the Salad
In a large salad bowl, combine the organic mixed greens, sliced strawberries, roasted beet wedges, sliced green onions, and candied pecans. Toss gently to mix the ingredients.
- 5
Add Gorgonzola
Sprinkle the gorgonzola cheese over the top of the salad.
Strawberry Vinaigrette Preparation
- 6
Make the Vinaigrette
In a blender, combine the fresh strawberries, olive oil, apple cider vinegar, honey, salt, and black pepper. Blend until smooth and well combined. Adjust seasoning to taste.
Serving
- 7
Dress the Salad
Drizzle the strawberry vinaigrette over the salad just before serving. Toss gently to coat all ingredients with the dressing. Serve immediately.
