• 5 medium beets
  • splash of vegetable oil


  • 2 tbsp canola oil vegetable
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1/2 tsp dry mustard
  • salt & pepper


  • roasted beets
  • 1 cup cubed fresh strawberries
  • 1 green onion sliced
  • 1/2 cup crumbled goat or feta cheese


  1. First roast the beets. To do this, I trim off the tops and bottoms of the beets, then cut them in half and place them in the center of a sheet of tin foil, drizzle them with oil and wrap them up in the foil.
  2. Bake at 375 degrees for 1 1/2 hours.


  1. Combine all of the vinaigrette ingredients, and set aside.

Putting it all together:

  1. Once the beets have been roasted, remove the beet skins then cut the beets in to small cubes.
  2. Then add the beets, strawberries and onions to a pretty serving bowl.
  3. Toss with the vinaigrette.
  4. Sprinkle with the crumbled goat cheese and extra fresh ground pepper.
  5. Serve right away and enjoy!

Recipe Notes

This salad is best enjoyed right away.