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–+ servings
Total Time :40 minutes
Servings: 4

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.