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Golden Beet and Roasted Strawberry Salad

Golden beets are a great source of iron, potassium, folic acid, and fiber Strawberries make for a sweet source of powerful antioxidants as well as fiber.


Golden Beet and Roasted Strawberry Salad

  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp white balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 sprig fresh thyme, chopped
  • kosher salt and pepper to taste
  • Author: VP Alian
  • Yield: 4 Servings 1x


  • 6 small golden beets, scrubbed and trimmed (about 1 lb)
  • 8 oz fresh strawberries, halved
  • 1/2 tsp granulated sugar
  • 6 cups arugula & spinach mix
  • 4 very thin prosciutto slices
  • 2 oz goat cheese, crumbled
  • 1/4 cup Marcona almonds, coarsely chopped


  1. Preheat oven to 375F
  2. Place beets on a large piece of aluminum foil and wrap tightly. Bake at 375F for about 1 hour, depending on size, until tender.
  3. Cool slightly and rub off skins with a paper towel. Cut beets into wedges.
  4. Combine strawberries with sugar and place on a parchment lined baking sheet. Bake at 375F for 15 minutes.
  5. Remove from oven and allow to cool.
  6. Add oil, vinegar, mustard, thyme, salt, and pepper to a jar and shake to combine.
  7. Divide the arugula mixture evenly among 4 plates; top with beets, strawberries, prosciutto, cheese, and almonds.
  8. Drizzle evenly with vinaigrette.

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