There are just too many good things going on in this salad to give it a proper title, so I’ll have to tell you what’s happening right here. This roasted beet salad is nested on a bed of shavedbrussels sprouts and topped with fresh sweet strawberries, then kissed with a tangy-sweetbalsamic vinaigrette made with pomegranate juice! It’s seriously good, and seriously RED.
Strawberry Beet Salad – Balsamic Vinaigrette
1 bunch red beets (3-4 beets)
1 cup sliced fresh strawberries
1 lb. brussels sprouts, halved and sliced thin
1/2 cup + 1 Tb. olive oil, divided
3 Tb. balsamic vinegar
1 Tb. lime juice
1/4 cup pomegranate juice
1 tsp. ground cumin
Salt and Pepper
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Peel the beets and slice thin. Then lay them out on the baking sheet and drizzle with 1 tablespoon olive oil. Salt and pepper liberally. Roast in the oven for 20-25 minutes until tender.
Meanwhile, slice the strawberries and brussels sprouts and set aside. Whisk together 1/2 cup olive oil, balsamic vinegar, lime juice, pomegranate juice, cumin, 1 tsp salt and 1/2 tsp pepper.
Once the beets are roasted, mix all the beet salad components in a large bowl, or plate in individual portions. Drizzle with balsamic vinaigrette and serve.