Using our Balsamic Beet Salad recipe and our Roasted Strawberry recipe as starting points, we were able to create a deliciously decadent salad. The best part about this salad is that despite being sweet enough to be a dessert it’s still a salad, and a pretty healthy one at that. It is a great option to curb that nagging sweet tooth without going into a sugar coma afterward.
By roasting the strawberries with fresh beets, a really deep flavor develops in them both. The strawberries get the chance to caramelize slightly, and their juices mix in with the softening beets, creating a really wonderfully playful flavor. We took this warmed produce and tossed it with a tangy goat cheese and toasted walnuts. Just before serving we gave it another toss with a bunch of crunchy baby greens and a simple balsamic dressing.
While it is possible to let the roasted produce cool first, we found that keeping it slightly warm allows for the goat cheese to soften, which really adds to the texture of the whole dish. We also toasted the nuts just a little to make sure they were nice and crunchy -- a necessary addition to balance everything. Finally, we added the greens at the very last minute to make sure they wouldn’t wilt too much. The crispy greens add a freshness that is also really needed to balance all the sweetness in this salad.
Because this salad is so sweet, pair it with something fruity but a bit more on the savory side, like our Gratitude Blend Earl grey tea with a hint of strawberry. A more dessert style tea that is a wonderful match is our Strawberry Rhubarb oolong, or try it with the tang of the Happy Hour herbal blend.
Roasted Strawberry Beet Salad
Ingredients:
- 1 bunch beets, peeled and cut into bite size pieces
- 1 pint strawberries, halved
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Pinch salt
- 1/4 cup chopped walnuts, toasted
- 1/4 cup crumbled goat cheese
- 6 cups mixed baby greens
Directions:
Preheat the oven to 400 degrees.
Spread the beets on a parchment-lined baking sheet, and bake for 20 minutes.
Add the strawberries, and toss to combine. Bake for another 15-20 minutes. Remove from heat and let cool slightly.
Meanwhile, combine the balsamic, olive oil, mustard, and salt in a small bowl and whisk to combine. Set aside.
Combine walnuts and goat cheese with the warm strawberries and beets, tossing lightly.
Add the mixed baby greens and half of the prepared dressing and toss again.
Serve immediately with additional dressing on the side.
