INGREDIENTS
ROASTED BEETS:5 medium beets
Splash of vegetable oil
VINAIGRETTE:
2 TBSP canola oil
1 TBSP balsamic vinegar
1 TSP honey
1/2 TSP dry mustard
Salt & Pepper
SALAD:
Roasted beets
1 CUP cubed fresh strawberries
1 green onion, sliced
1/2 CUP crumbled goat or feta cheese
STEPS
ROASTED BEETS:1. First roast the beets. To do this, I trim off the tops and bottoms of the beets, then cut them in half and place them in the centre of a sheet of tin foil, drizzle them with oil and wrap them up in the foil.
2. Bake at 375 degrees for 1 1/2 hours.
VINAIGRETTE:
3. Combine all of the vinaigrette ingredients, and set aside.
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
3. Combine all of the vinaigrette ingredients, and set aside.
PUTTING IT ALL TOGETHER:
4. Once the beets have been roasted, remove the beet skins then cut the beets in to small cubes.
5. Then add the beets, strawberries and onions to a pretty serving bowl.
6. Toss with the vinaigrette.
7. Sprinkle with the crumbled goat cheese and extra fresh ground pepper.
8. Serve right away and enjoy!
4. Once the beets have been roasted, remove the beet skins then cut the beets in to small cubes.
5. Then add the beets, strawberries and onions to a pretty serving bowl.
6. Toss with the vinaigrette.
7. Sprinkle with the crumbled goat cheese and extra fresh ground pepper.
8. Serve right away and enjoy!
TIPS
1. This salad is best served immediately after preparationRecipe adapted from:
https://aprettylifeinthesuburbs.com/strawberry-beet-salad/This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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