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Beet and Strawberry Salad

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A colorful and refreshing salad that combines sweet strawberries, earthy beets, and crisp greens, tossed in a tangy vinaigrette. Perfect for spring and summer meals.

Ingredients

  • 2 medium cooked beets (roasted or boiled), peeled and sliced
  • 1 cup fresh strawberries, hulled and sliced
  • 4 cups mixed salad greens (arugula, spinach, or spring mix)
  • 1/4 small red onion, thinly sliced (optional)
  • 1/4 cup walnuts or pecans, toasted
  • 1/4 cup crumbled goat cheese or feta (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar or lemon juice
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and pepper to taste

Instructions

  1. Cook the beets by roasting or boiling until tender. Allow them to cool, then peel and slice into wedges or cubes.
  2. Hull and slice the strawberries.
  3. In a large salad bowl, combine the mixed greens, sliced beets, strawberries, and red onion if using.
  4. In a small bowl, whisk together olive oil, balsamic vinegar or lemon juice, and honey or maple syrup if using. Season with salt and pepper.
  5. Drizzle the dressing over the salad and toss gently to combine.
  6. Top with toasted nuts and crumbled cheese, if desired.
  7. Serve immediately.

Notes

  • Use pre-cooked or canned beets to save time—just drain and slice.
  • Dress the salad just before serving to prevent wilting.
  • Add grilled chicken or quinoa for a heartier meal.
  • Try other fruits like blueberries or peaches for a twist.

Nutrition

Find it online: https://thefamilycooking.com/beet-and-strawberry-salad/