Golden Beet and Roasted Strawberry Salad

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By Kaylyn Elcock

Golden Beet and Roasted Strawberry Salad

Name: Golden Beet and Roasted Strawberry Salad
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 6 small golden beets, scrubbed and trimmed; 8 oz fresh strawberries, hold and halved; 1 teaspoon granulated sugar; 1/4 cup extra virgin olive oil; 3 tablespoons white balsamic vinegar; 1 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 6 cups mixed baby lettuces, torn; 4 prosciutto slices, very thin; 1/2 cup goat cheese, crumbled; 1/4 cup almonds, coarsely chopped

5 steps

Prep:15minCook:1h 15min

Updated at: Thu, 17 Aug 2023 06:35:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories331.1 kcal (17%)

Total Fat25 g (36%)

Carbs17.7 g (7%)

Sugars8.8 g (10%)

Protein12.1 g (24%)

Sodium628.7 mg (31%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6golden beets

small, scrubbed and trimmed

8 ozfresh strawberries

hold and halved

1 teaspoongranulated sugar

¼ cupextra virgin olive oil

3 tablespoonswhite balsamic vinegar

1 teaspoondijon mustard

¼ teaspoonkosher salt

¼ teaspoonblack pepper

6 cupsmixed baby lettuces

¼ cupalmonds

Instructions

Step 1

1. Preheat oven to 375 degrees

Step 2

2. Place beets on a large piece of heavy duty aluminum foil, wrapped tightly. Bake at 375 degrees for one hour to one hour and 15 minutes or until tender. Cool slightly, rub off skins with paper towel and cut into wedges

Step 3

3. Line a small baking sheet with parchment paper. Place strawberries in an even layer on prepared baking sheet, sprinkle with sugar and toss evenly to coat. Bake at 375 degrees for 15 minutes. Remove from oven, transfer to a plate to cool

Step 4

4. Combine oil, vinegar, mustard, salt and pepper and a jar or bowl and shake or whisk until emulsified

Step 5

5. Divide lettuces evenly among four plates, top the beads, strawberries, prosciutto, cheese and almonds. Drizzle evenly with vinaigrette