Ingredients
Scale
Roasted Beet Salad
- 4 – 5 medium beets
- Large handful of fresh basil leaves, rough chopped if they’re large and left as is if small
- 1 tablespoon fresh dill, stems removed and rough chopped
Black Pepper Strawberry Vinaigrette
- 8 oz frozen strawberries (can sub 1 cup of hulled fresh strawberries, in which case you can skip the heating step and just blend)
- 1 tablespoon honey (can sub maple syrup, coconut syrup or agave if vegan)
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1/8 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
Instructions
Roasted Beet Salad
- Preheat oven to 400 degrees. You can either peel the beets or simply scrub them well, then trim the ends off and wrap them. I wrap them in parchment paper inside foil (see the image earlier in the post), because I prefer foil not to touch my food, but you can just use foil as well. Place them on a baking sheet and roast for 30 – 45 minutes, or until a fork easily slides in. Unwrap and let cool completely, then chop into small chunks. Toss with vinaigrette and dill and basil, then serve.
Black Pepper Strawberry Vinaigrette
- Add strawberries to a small saucepan and cook over medium heat, stirring occasionally and mashing with a wooden spoon until the juices release (see image in the post). Let cool until warm to touch, then blend with all remaining ingredients until very smooth (if using fresh strawberries, skip the first step and simply blend all ingredients until very smooth).
- Salad & vinaigrette keep for 4 – 5 days in the fridge; see notes for best serving strategy.
Notes
The beet salad can be made ahead of time; simply dress it and add the dill, but wait until just before serving to add fresh basil leaves.