Strawberry and Roasted Beet Salad with Tarragon

5 from 1 vote

This is a great end of the summer/fall recipe depending on what part of the country you live in. I know places in California and Texas can have strawberries growing well into November. This recipe is perfect for any vegetarian or vegan out there or anyone for that matter.

Beets doesn't have to be a vegetable that takes you back to the canned beets you were forced to eat as a child. They can be absolutely delicious and with minimal effort. The strawberries add a bit of sweetness and freshness to the dish.

I made a simple tarragon sauce that works perfectly with the other ingredients. Try this easy and delicious beet salad with strawberries. I hope you enjoy it!

Ingredients

4 people

Tarragon Aioli

1/2 cup fresh tarragon
1 1/2 cup vegenaise
1 splash lemon or sherry vinegar
3/4 tsp salt

Beet Salad

3 each Beets red and yellow
1 cup strawberries sliced
1 large avocado melon ball scoop (parisienne)
1/4 cup marcona almonds
2 heads little gem lettuce
2 tbsp white balsamic
2 tbsp olive oil
1/2 tsp salt and pepper

Garnish

1/4 cup upland cress

Nutritional information

Calories: 464kcalCarbohydrates: 30gProtein: 8gFat: 68gSaturated Fat: 8gSodium: 1306mgPotassium: 1325mgFiber: 12gSugar: 7gVitamin A: 27687IUVitamin C: 43mgCalcium: 209mgIron: 6mg

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 4 people

How to roast beets

Turn your oven or grill on 400 degrees. Take 3 tbsp of olive oil and drizzle over the red beets. Season with salt and place them in the oven or grill. Roast for about 1 hour roughly, until they are tender all the way through.Use a cake tester to check the doneness.
Don't worry about the outside of the beets getting a little burnt if you are grilling them. Take the beets out of the oven or grill and allow to cool. Once cool you can peel some of the burnt outer skin off if desired. If not, leave it on, it will taste really delicious with a roasted flavor.

How to make tarragon aioli

In a vitamix (I love my vitamix because it is so versatile, quick and easy to clean. Perfect for hot or cold recipes, I would label it as an essential for any kitchen) , place vegenaise, tarragon, and a splash of acid. Puree for 30 seconds. Season with salt and place in a container until ready to use.

To finish the salad

Take your beets and cut them in half, then slice them about 1/4 inch thick and season them with salt. In a bowl add sliced strawberries, white balsamic, and little gem lettuce. Toss everything and season with salt and pepper.
Then on the plate add a spoonful of tarragon aioli and smear it across the plate. Add slices of beets in a artistic fashion. Add strawberries, lettuce, and avocado as well. Finish with marcona almonds, upland cress and a drizzle of olive oil. Serve and enjoy!