Beet and Strawberry Salad With Feta and Honey Balsamic
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- Medium saucepan
- Chef's knife
- Mixing bowls
- Serving bowl
INGREDIENTS
- 3 medium red beets
- 2 cups arugula leaves
- 2 cups romaine/iceberg, torn into bite-size pieces
- 1 cup strawberries, hulled and quartered
- 1 small red onion, thinly sliced
- 1/3 cup roasted almonds or hazelnuts, coarsely chopped
- 1 small red chili, thinly sliced (optional)
- 1/3 cup feta
Dressing:
- 3 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey or maple
- ½ teaspoon ground black pepper
- 1 teaspoon salt
INSTRUCTIONS
- Place the beets in a medium saucepan and cover with water. Bring to a boil over high heat, then lower to a simmer and cook until the beets are tender, 30 to 40 minutes. Drain, let cool, peel, and dice into ½-inch/1.25 cm cubes.
- In a large bowl, combine the arugula, lettuce, strawberries, beets, onion, most of the roasted nuts, and chili if using.
- In a small jar or bowl, whisk together the reduced balsamic, olive oil, apple cider vinegar, lemon juice, honey, black pepper, and salt until emulsified.
- Pour the dressing over the salad and toss gently to combine. Transfer to a serving bowl, scatter the remaining nuts and cheese on top, and serve immediately.
FAQ
What kind of cheese can I use instead of feta?
Use ricotta salata, or a mild goat cheese. Feta is the closest match, offering a similar tangy, crumbly texture that complements the sweet beets and strawberries. Ricotta salata is firmer and milder, while goat cheese adds creaminess. For a dairy-free option, try vegan feta made from almonds or tofu. Season the vegan version with lemon juice and sea salt to mimic the sharpness of the feta.
Can I roast the beets instead of boiling them?
To roast beets for beet and strawberry salad, wrap them in foil and bake at 400°F (200°C) for 45 to 60 minutes until tender. Roasting intensifies their natural sweetness and concentrates flavor, giving the salad more depth than boiling. Let the roasted beets cool, then peel and dice. Roasted beets also release less moisture, helping the salad stay crisp.
How far in advance can I make beet and strawberry salad?
Prep each component separately and store them in airtight containers. Cook and dice the beets up to 2 days ahead. Wash and dry the greens and strawberries the day before, slicing the strawberries just a few hours ahead of serving. Keep the dressing in a sealed jar for up to 1 week. Assemble and toss the salad right before serving to preserve the freshness and texture of the ingredients. Avoid adding the dressing early, as it will wilt the greens and soften the strawberries.
What kind of lettuce works best in this salad?
To choose the best lettuce for beet and strawberry salad, use a mix of crisp and tender greens. Crunchy varieties like romaine or iceberg provide structure and contrast nicely with the soft strawberries and beets. Arugula adds a peppery bite, while butter lettuce offers a mild, soft base. Avoid overly delicate greens like mâche or baby kale, which wilt easily. A combination of arugula and romaine gives the best balance of texture and flavor in this vibrant salad.
Can I add grains to this beet and strawberry salad?
You can add cooked and cooled quinoa, farro, or bulgur for extra texture and nutrition. Quinoa is a great gluten-free option and absorbs the dressing well without turning soggy. Add about ½ cup/85 grams of cooked grains per serving, folding it in gently to avoid crushing the beets or strawberries. Make sure the grains are fully cooled before mixing, or they’ll wilt the greens.
Can I meal prep beet and strawberry salad for the week?
Store the components separately and assemble portions as needed. Cook and dice the beets and store them in an airtight container for up to 4 days. Wash and dry the greens, then wrap them in paper towels inside a container to prevent moisture buildup. Slice the strawberries no more than one day in advance. Keep the dressing in a jar in the fridge. Avoid mixing until just before eating to maintain freshness and prevent sogginess.
Can I add chicken or fish to this beet and strawberry salad?
Absolutely. You can add cooked protein such as grilled chicken, poached salmon, or seared tofu. Slice the protein thinly and layer it over the greens just before serving. Chicken breast or thighs offer a neutral base that pairs well with the sweet and tangy salad components. If using fish, choose mild options like salmon or trout. Make sure the protein is cooled to room temperature to avoid wilting the lettuce and strawberries.
