Featuring both a veg and fruit from this weeks Share, those with the Cheese Share get an extra bonus with the simple goat cheese topping. Salad is best served immediately, but also delicious chilled if you have any leftover. Recipe and photo by A Pretty Life in the Suburbs
5 medium beets roasted with a splash of vegetable oil
1 cup cubed fresh strawberries
1 green onion (sliced)
1/2 cup crumbled goat or feta cheese
2 tbsp canola oil (vegetable)
1 tbsp balsamic vinegar
1 tsp honey
1/2 tsp dry mustard
salt & pepper
Vinaigrette: Combine all of the vinaigrette ingredients, and set aside.
Salad: Once the beets have been roasted, remove the beet skins then cut the beets in to small cubes. Then add the beets, strawberries, and onions to a pretty serving bowl. Toss with the vinaigrette. Sprinkle with crumbled goat cheese and extra fresh ground pepper.