Roasted Beet and Strawberry Salad
Servings 4
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!