Beets and strawberries are amazing when paired together, especially when the beets are oven roasted. By roasting the beets, their natural sweetness and amazing flavor are enhanced, making them perfect with fresh strawberries. The beets and strawberries are then tossed in a sweet and tangy balsamic vinaigrette, and topped off with crumbled goat, feta, or blue cheese. You will find strawberries, beets, and green onions at the market this week!
ROASTED BEETS:
- 5 medium beets
- splash of vegetable oil
VINAIGRETTE:
- 2 tbsp canola oil (vegetable)
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp dry mustard
- salt & pepper
SALAD:
- roasted beets
- 1 cup cubed fresh strawberries
- 1 green onion (sliced)
- 1/2 cup crumbled goat, feta, or blue cheese
First roast the beets. Trim off the tops and bottoms of the beets, then cut them in half and place them in the center of a sheet of tin foil, drizzle them with oil and wrap them up in the foil. Bake at 375 degrees for 1 1/2 hours.
Combine all of the vinaigrette ingredients, and set aside.
Once the beets have been roasted, remove the beet skins then cut the beets in to small cubes. Add the beets, strawberries, and onions to a serving bowl.
Toss with the vinaigrette. Sprinkle with the crumbled goat cheese and extra fresh ground pepper. Serve right away and enjoy!