Strawberry & Beet Salad

Win friends with this easy late spring salad. Quantities are for a side salad. To make it a meal salad, either add a hefty base of arugula underneath (or other roughage), or double the recipe.

Ingredients (Serves 2-4 as a side dish):

• 5 medium beets

• 1 spring onion (or garlic scapes, or garlic chive)

• 1 cup strawberries - hulled and diced

• Small bunch fresh seasonal herbs - mint, oregano, or lemon balm

• 1/4 cup feta or goat cheese

• 2 tablespoons of olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon honey

• 1/2 teaspoon mustard powder (or 1 teaspoon dijon)

• Salt & pepper

Method:

• Either boil the beets (about 20-25 minutes) or oil lightly, wrap in foil, and roast in a 400 degree oven for 1-1.5 hours until fork tender

• Mix the olive oil, balsamic, honey, and mustard in a small jar and shake to mix. Salt to taste

• Dice the other ingredients

• Cool the beets in cold water, peel and dice once cool

• Combine the ingredients in a bowl, toss with the vinaigrette

• Crumble the cheese on top