Strawberry Hazelnut Feta Recipe
marinated strawberries, roasted golden beets, feta cheese, toasted hazelnuts, arugula, spinach, local bounty spring mix, agave lemon vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Marinate the Strawberries
Slice the strawberries and place them in a bowl. Drizzle with a little agave syrup and toss gently to coat. Set aside to marinate for at least 15 minutes.
- 2
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the golden beets in aluminum foil and roast for about 45-60 minutes or until tender. Let them cool, then peel and slice them.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together 3 tablespoons of agave syrup, the juice of 1 lemon, salt, and pepper to taste. Adjust sweetness and acidity as needed.
- 4
Toast the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts for about 5-7 minutes until fragrant and golden. Remove from heat and chop coarsely.
- 5
Assemble the Salad
In a large salad bowl, combine arugula, spinach, and spring mix. Top with marinated strawberries, roasted golden beets, crumbled feta cheese, and toasted hazelnuts.
- 6
Dress the Salad
Drizzle the agave lemon vinaigrette over the salad and toss gently to combine.
