Strawberry Fields

Sarah Kaminski
Print Recipe
Prep Time 5 mins
Cook Time 40 mins
Servings 2


What You’ll Need:

    For the salad:

    • 1 bunch fresh red or golden beets roasted & sliced OR a package prepared beets from produce section
    • Parchment paper
    • 1/2 pound baby spinach
    • 4 oz log soft goat cheese
    • 1/2 cup walnuts
    • 1/2 pound fresh strawberries sliced

    For the dressing:

    • 1/4 c olive oil
    • 3 Tbsp balsamic vinegar
    • 1/2 Tbsp PURE maple syrup
    • 1 shallot
    • pinch sea or Himalayan salt
    • 1/2 tsp Dijon mustard


    • If roasting beets, preheat oven to 400*.
    • Line a baking dish with parchment paper. Remove beets from greens, rub with olive oil & sea salt.
    • Place whole beets in lined baking dish & cook for about 40 minutes, or until a fork slides out smoothly. Just like baking a potato! (You can do this up to 5 days ahead of time).
    • Meanwhile, combine ingredients for dressing in a food processor or small blender. Puree until creamy.
    • Divide salad ingredients equally between (2) large plates or into 1 large serving bowl.
    • Toss with dressing just before serving.
    Tried this recipe?Let us know how it was!