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Roasted Strawberry and Beet Salad

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!
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Servings: 0
Ingredients Method

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

Method
 

  1. Preheat oven to 375 degrees.
  2. Place cut beets on a large baking sheet. Roast at 375 degrees for about 20 minutes or until tender and browned. Cool slightly.
  3. 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.
  4. Combine the oil, vinegar, mustard, salt, and pepper in a jar or bowl: shake or whisk until emulsified.
  5. 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.
  6. Garnish with the fresh thyme.
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