Roasted Beet & Strawberry Salad
Prep Time: 20 minutes | Cook Time: 40 minutes | Serves 4
For the salad:
3 large beets, peeled and cut into 2 inch pieces
2 tablespoons olive oil
Salt
Pepper
1 pint strawberries, cut in half
6 cups arugula
1/2 cup pistachios roughly chopped
4 ounces goat cheese
Pickled red onions (Recipe here)
Rhubarb Vinaigrette:
1 cup fresh or frozen rhubarb cut into 1 inch pieces
3 tablespoons water
3 strawberries cut in quarters
2 tablespoons red wine vinegar
2 teaspoons stone-ground mustard
2 tablespoons honey
1/2 teaspoon salt
1/4 cup olive oil
Preheat oven to 425 degrees. Place beets on a baking sheet and toss with the 2 table-spoons of olive oil and season with salt and pepper. Bake for 30 – 40 minutes or until the beets are tender. Cool slightly or make ahead and store beets in the refrigerator until ready to use.
Meanwhile simmer the rhubarb with the water until the rhubarb is very soft. Combine the remaining dressing ingredients into a blender and process until smooth. Store the dressing in the refrigerator until ready to use.
To assemble the salad place a bed of arugula onto each plate. Divide the beets and strawberries over the greens and top with goat cheese crumbles, pistachios and drizzle with the rhubarb vinaigrette. Garnish with pickled red onions if desired. Serve immediately.