Strawberry and Beet Salad with Strawberry-Honey Balsamic Vinaigrette
Mar 20, 2019, Updated Apr 14, 2025
This vibrant salad is crave-worthy and perfect for entertaining! Ruby and Golden Beets team with fresh Strawberries, Feta Cheese, Scallions & Pecans dressed with an Strawberry-Honey Balsamic Vinaigrette
Correctly roasting brings a wonderful flavor and texture to beets. I have prepared them every way: shaved raw, grated, boiled, steamed and roasted. My oven roasting method I think is my favorite ~ beets get a golden color and depth of flavor, and cook quicker than beets which are roasted whole!
Roasted beets are luscious and naturally sweet – but very earthy and aromatic.
Correctly roasting brings a wonderful flavor and texture to beets. I have prepared them every way: shaved raw, grated, boiled, steamed and roasted. My oven roasting method I think is my favorite ~ beets get a golden color and depth of flavor, and cook quicker than beets which are roasted whole!
Pairing with Strawberries: great complimentary textures and flavors. Continue layering with assertive sliced scallions, creamy and tangy feta cheese and crunchy pecan halves. The Strawberry-Honey Balsamic Vinaigrette adds just the right piquancy.
Strawberries will soon be locally available! Find a grower or farmers’ market near you.
A quite simple salad – I give full instructions on the best way to roast beets! They will take an hour in the oven, prepare all the other ingredients and toss together.
I’m loving this vinaigrette! Puréed Strawberries are blended in – lending a beautiful color and natural sweetness.
Your choice for add-ins: I’m loving Toasted Pecans, Sliced Purple Scallions, Cubed Feta Cheese (or goat cheese) and my Strawberry-Honey Balsamic Vinaigrette (see recipe.)
Enjoy this vibrant Spring/Summer recipe,
Karen
Strawberry and Beet Salad with Strawberry-Honey Balsamic Vinaigrette
Ingredients
- 4 large large fresh beets, choose Ruby and Golden Beets
- 1 teaspoon extra virgin olive oil
- 1 cup fresh strawberries, cleaned, dried, hulled and cut into chunks
- 1/2 cup feta cheese, cut into 1″ cubes (can use goat cheese)
- 1/3 cup pecan halves, lightly toasted (brings out their flavor)
- 1/3 cup fresh scallions, thinly sliced (try Spring purple scallions)
- 1/2 cup Strawberry-Honey Balsamic Vinaigrette, see recipe
Instructions
- Make: Strawberry-Honey Balsamic Vinaigrette (see recipe)
Roast Beets:
- Preheat oven to 375 degrees. Scrub and dry beets. Cut in half vertically. Add to a rimmed sheet pan with 1 teaspoon of olive oil and a few pinches of salt and freshly cracked pepper. Mix in. Cover with heavy foil and cook on the bottom third of the oven for 1 hour. Beets will be tender and well roasted. Cool until you can handle them and peel the beets in the sink – use the back of a small knife to nudge off the skins if needed. Beets are easiest to peel when still warm. Alternatively, beets can be roasted whole.
- Cut into chunks – cut the golden ones first so they don't bleed into the ruby colored ones!
Finish the Salad:
- On a large platter or bowl, mound both beets, strawberries and feta cheese. Add Strawberry-Honey Balsamic Vinaigrette, saving some for an additional recipe. Top with scallions and pecans and serve.
Notes
Strawberry-Honey Balsamic Vinaigrette This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
