Styling the New West

Style WYO Journal

Vineyard Beet and Strawberry Salad

An earthy taste of orange and red beets combined with sweet strawberries will tickle your palette.  Pair a rose' with this beautiful salad for your table...

Ingredients:

2 pounds of baby beets trimmed and sliced thin

1 cup of water

3 Tablespoons of oil

1 tsp of kosher salt

Preheat oven to 350 and roast the beets, water, oil and 1 tsp of salt.

Roast 40 minutes and cool

Mixin it up:

I pound of strawberries cleaned and sliced

2 Tablespoons of wine vinegar

1 Tablespoons of pomegrante juice

1 Tablespoon of molasses

1/2 cup of olive oil

6 small purple radishes

1 fried leek (cut lengthwise and flower and fry in olive oil)

Mixin it up!

Mix up dressing in a blender and 1/4 cup of strawberries, vinegar, pomegrante, molasses and 1/4 tsp kosher salt.

Add olive oil and blend until it is a thin liquid.

Arrange strawberries and beets and radishes in a beautiful serving bowl.

Drizzle with dressing and top with the fried leeks at the very last moment.

Bon Appetit!

 

 

 Choose red and orange beets for a colorful salad....

Choose red and orange beets for a colorful salad....

 Look at these fabulous colors mixed together!

Look at these fabulous colors mixed together!

 

 

    Can’t wait for you to send me a photo of your gorgeous salad! Please tag @stylingthenewwest! or Email jillking@stylingthenewwest.com.





       
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