Strawberry and Roasted Beet Salad | PCC Natural Markets

Strawberry and Roasted Beet Salad

Serves: 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Nothing quite says spring like sweet and juicy strawberries, earthy beets and creamy fresh goat cheese.



Preheat oven to 400° F.

Drizzle beets with 1 tablespoon oil and sprinkle with salt and pepper. Wrap in foil and roast until a knife easily slides into the center of the largest beet, 45 minutes to 1 hour. Allow to cool, then remove skins and cut beets into wedges.

Whisk together remaining oil, vinegar and honey. Season to taste with salt and pepper.

Toss beets, strawberries and balsamic dressing in a bowl. Transfer to a serving platter and sprinkle with goat cheese and mint.

Each serving: 200 cal, 13g fat (5g sat), 15mg chol, 210mg sodium, 15g carb, 4g fiber, 7g protein

Recipe by Jackie Freeman, PCC Chef

More about: beets, goat cheese, strawberries


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