Roasted Strawberry and Beet Salad
This simple but elegant Roasted Strawberry and Beet Salad is sure to impress. It's a light, refreshing summer salad perfect as a side dish or light lunch!
Ingredients
- 4 Golden Beets - medium - cleaned trimmed and peeled and cut into wedges
- 8 oz. Fresh Strawberries hulled and halved*
- 1 tsp. Sugar - granulated
- 1/4 cup Extra-Virgin Olive Oil - I love Smoked Olive oil here*
- 3 tbsps. Balsamic Vinegar*
- 1 tsp. Whole Grain Dijon Mustard*
- 1/4 tsp. Kosher Salt
- 1/4 tsp. Fresh Ground Black Pepper
- 8 oz. Mixed Baby Lettuces - torn loosely
- 4 Slices Black Pepper Bacon - cooked and crumbled
- 2 oz. Blue Cheese - my favorite is Gorgonzola*
- 1 oz. Marcona Almonds - coarsely chopped*
- Fresh Thyme - picked and chopped - for garnish
Instructions
- Preheat oven to 375 degrees.
- Place cut beets on a large baking sheet. Roast at 375 degrees for about 20 minutes or until tender and browned. Cool slightly.
- Line a small baking sheet with parchment paper; place the strawberries in an even layer on the prepared sheet: sprinkle with sugar and toss gently to coat—Bake at 375 degrees for 15 minutes. Remove from the oven and transfer the berries to a plate to cool.
- Combine the oil, vinegar, mustard, salt, and pepper in a jar or bowl: shake or whisk until emulsified.
- Place the lettuce evenly amount 4 plates or however many you are serving. Top with the beets, strawberries, bacon, cheese, and almonds. Drizzle evenly with vinaigrette.
- Garnish with the fresh thyme.
Tried this recipe?Let us know how it was!