Family Resources
Harvest of the Month - Beets! 

Strawberry Beet Salad
IngredientsRoasted 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 or feta cheese

InstructionsRoasted Beets:
  1. First roast the beets. To do this, I 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.
  1. Bake at 375 degrees for 1 1/2 hours.
Vinaigrette:
  1. Combine all of the vinaigrette ingredients, and set aside.
Putting it all together:
  1. Once the beets have been roasted, remove the beet skins then cut the beets in to small cubes.
  2. Then add the beets, strawberries and onions to a pretty serving bowl.
  3. Toss with the vinaigrette.
  4. Sprinkle with the crumbled goat cheese and extra fresh ground pepper.
  1. Serve right away and enjoy!
Notes*This salad is best enjoyed right away. 

LINK: https://www.aprettylifeinthesuburbs.com/strawberry-beet-salad/
Download pdf of recipe