This Roasted Beet and Strawberry Salad takes advantage of an incredible flavor combination to create a simple, yet elegant dish.

Image of Roasted Beet and Strawberry Salad an a white plate against a white background.

A couple weeks ago, I was dining out with some fellow Atlanta Food Bloggers when I came across something on the menu that piqued my interest– a beet salad with strawberries.

It blew my mind.

I still can’t get over the flavor combination of beets and strawberries.

I’m sure I’ve had them together before in a juice or smoothie, but something about combining them in their purest unadulterated form amplifies the way their flavors compliment each other.

I shared this recipe as part of my Summer Strawberry takeover on the California Strawberry Commission’s Instagram.

It’s just a simple combination of roasted beets, strawberries, and spring onion tossed in a light vinaigrette. Top it off with some watercress, walnuts, and hemp seeds for an elegant salad with incredible flavor.

Image of fresh beets and strawberries on a wooden table

Strawberries and beets, together at last.

How to Make Roasted Beet and Strawberry Salad

Peel and cube the beets, then toss them in some olive oil, salt, and pepper.

Image of peeled and diced beets in a metal mixing bowl

Transfer the beets to a baking dish and cover it tightly with aluminum foil. Roast the beets in a 400°F oven for 60-70 minutes until they are fork tender.

Image of roasted beets in a glass baking dish

Whisk together some more olive oil, white balsamic vinegar, and salt. Toss with the beets, some sliced strawberries, spring onion and basil.

Image of a wooden spoon tossing roasted beets and sliced strawberries in a metal bowl

Plate the salad and top with some watercress, walnuts, and hemp seeds. Enjoy!

Image of Roasted Beet and Strawberry salad on a white plate on a wooden table

For some other salad inspiration, check out this 6 Simple Summer Salads post!

Print Pin

5 from 1 vote

Roasted Beet and Strawberry Salad

Course Salad

Keyword beets, salad, strawberries

Prep Time 10

Cook Time 1

Servings

Ingredients

1 1/2 pounds red beets peeled and cut into 1 inch cubes
3 tablespoons extra virgin olive oil divided
1 tablespoon white balsamic vinegar
1 spring onion thinly sliced
2 cups strawberries hulled and sliced
1/4 cup basil chopped
1/4 cup walnut pieces
3 cups watercress
1 tablespoon hemp seeds
sea salt and black pepper to taste

Instructions

Preheat the oven to 400°F.
Toss the cubed beets in one tablespoon of olive oil and season with salt and pepper.
Transfer the beets to a large baking dish and cover it tightly with aluminum foil. Roast for 60-70 minutes, until the beets are fork tender.
In a large mixing bowl, whisk together the remaining two tablespoons of olive oil, vinegar, and a small pinch of salt. Add the beets, sliced strawberries, spring onion and basil to the bowl and gently toss until dressed.
Plate the salad and top with the watercress, walnut pieces, and hemp seeds. Enjoy!