A simple salad thats PERFECT for Spring! Fresh strawberries roasted with a touch of cardamom then blended into a smooth flavorful vinaigrette drizzled over more strawberries, delicate golden beets, creamy avocado, toasted sunflower seeds + your favorite greens. This is a great option for a light lunch or on the side with any protein. So refreshing + delicious!
3 small golden beets (any variety works)
White wine vinegar (red works too)
10 large strawberries, hulled
1/2t honey or maple – optional
1/3c frozen peas
4-5c fresh greens
1 avocado, chopped
2T sunflower seeds, toasted
Preheat oven to 375°F. Clean beets throughly, trim any stems or root ends then place in a 8×8 baking dish. Pour 1/4c white wine vinegar + water in the dish then drizzle about 1T olive oil over the beets with a pinch of salt + pepper. Cover tightly with foil then bake for 45-60 minutes, until fork tender.
Quarter 5 of the strawberries and set them aside. Halve the other 5 and toss them in 1 1/2t olive oil, a pinch of salt, a pinch of pepper + cardamom. Spread them out on a baking sheet then roast for 15 minutes. Let cool for 5-10 minutes then dump into a food processor with 1T white wine vinegar, 2T olive oil, 1T water, a little salt + pepper to taste. Blend until smooth. If you want it a little sweeter, add 1/2t honey or maple.
Pour frozen peas in a strainer and run under hot water for 15-30 seconds. Toss greens in about half of the vinaigrette then top with beets, strawberry quarters, peas, avocado + sunflower seeds. Drizzle the remaining vinaigrette to finish.