Hello Spring and this perfect Strawberry and Beet Salad.
Ingredients:
– pickled beets (I got mine from Trader Joe’s)
– Heirloom tomato
– 2-3 strawberries
– Micro greens (can sub arugula)
– 1/2 avocado
– Cooked quinoa (season with salt and lemon pepper)
Dressing:
– 3 tbsp of olive oil
– 2 tbsp of vinegar (I prefer red wine vinegar)
– 3/4 tbsp tbsp honey
– 1 tbsp Dijon mustard
– Splash of water (about 1 tbsp)
– 1/4 of minced shallot
– Salt + pepper
This makes enough for 3-4 servings and good to use 4-5 days if kept in an air tight container. I make the dressing ahead so the shallot has time to infuse.
Build your salad ingredients on your bed of quinoa. Drizzle with dressing and crumbled goat cheese (optional).
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