Strawberry Beet Salad

Posted by Alayne Gardner-Carimi on

Pack the dressing on the side and this beautiful summer salad is perfect for a picnic or lunch on-the-go.

Ingredients (4 servings)
3 cups chilled roasted or cooked red and/or orange beets (about 1
¾ pounds), cubed (see Tip)
3 oz vomFASS Strawberry Balsamic
3 oz vomFASS Lemon Extra Virgin Olive Oil
¼ tsp kosher salt
⅛ tsp black pepper
6 cups fresh arugula
2 cups quartered strawberries
1 oz goat cheese (chèvre), crumbled
¼ cup roasted pistachios, rough chopped
Place beets in a medium bowl. 
For dressing, in a screw-top jar combine Summer Orange Balsamic Star, vomFASS Lemon Extra Virgin Olive Oil, salt and pepper; shake well to combine. Pour over beets.
Line a large serving platter with the arugula.
Top arugula with beet-dressing mixture; toss well. Top with the strawberries, then with goat cheese. Sprinkle with pistachios.
Serve immediately.
Tip: To roast beets, preheat oven to 400F. Wash and 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. Roast 45 min to 1 hour or until tender. Let cool slightly. Remove beet skins and cut beets into cubes. Place beets in a covered container, chill 1 to 24 hours.

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