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