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