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...
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.
Can’t wait for you to send me a photo of your gorgeous salad! Please tag @stylingthenewwest! or Email firstname.lastname@example.org.