Taste Show premium recipe
American cuisine
Easy

Roasted Beet and Strawberry Salad

Roasted Beet and Strawberry Salad
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A unique and versatile dish that’s fun to make. The fresh strawberries with the rhubarb make for a superb tarty dressing, drizzled over freshly roasted beets. A last but not least addition is the mouthwatering and moreish caramelized pecans. Note: Check out my tip to get perfectly baked beets.

Recipe
PRE TIME: -1 days 23 hr 40 min
COOKING TIME: 50 min
TOTAL TIME: 30 min
2 SERVING
Ingredients:
  • ㅤFor The Beetroot
  • 10 medium Beetroot
  • 1 tbsp. Olive oil
  • 1 tsp. Ground black pepper
  • 2 tsp. Salt
  • 1/2 cup Coarse salt (for bake)
  • ㅤSalad Dressing
  • 4 medium Rhubarb
  • 2 cup Strawberry
  • 1 large Lemon zest
  • 1/2 cup Coldwater
  • 1/2 tsp. Salt
  • 3 medium Baked beetroot
  • 1 tbsp. White balsamic dressing
  • 2 tsp. Honey
  • 1 large Lemon, juiced
  • 2 tbsp. Extra virgin olive oil
  • 1/4 tsp. Ground black pepper
  • 1/4 tsp. Salt
  • ㅤSyrup
  • 1 cup Granulated sugar
  • 2 cup Coldwater
  • 1 cup Pecan
  • 1 Qt Neutral-Tasting Oil (for deep-frying the pecan)
  • 1/2 tsp. Ground salt
  • 1/4 tsp. Cayenne pepper powder
  • ㅤSalad
  • 3 medium Backed Beetroot
  • 1/8 tsp. Salt
  • 1/4 tsp. Ground black pepper
  • 1 tsp. Olive oil
  • 1 tsp. Finely chives
  • 4 medium Strawberry
  • 2 oz. Beet greens
  • 4 oz. Arugula
Directions:
Step 1
Step 1
1
Preheat the oven to 400°F/200°C.
Step 2
Step 2
2
Clean and discard beet leaves.
Step 3
Step 3
3
Toss beets in olive oil, salt, and pepper.
Step 4
Step 4
4
Wrap in aluminum foil, separated by sizes, place on the bed of salt
Step 5
Step 5
5
Bake 60 minutes or until tender.
Step 6
Step 6
6
Blend rhubarb, strawberries, lemon zest and ½ cup water to blend together.
Step 7
Step 7
7
Place in a small pot with salt. Cook on low heat for 10 minutes.
Step 8
Step 8
8
Add baked beets and cook for another 2-3 minutes.
Step 9
Step 9
9
Strain sauce and cool.
Step 10
Step 10
10
Add white balsamic, honey, lemon juice, olive oil, salt, and pepper. Reserve for later use.
Step 11
Step 11
11
In a small saucepot, combine water and sugar until dissolved. Add pecans and simmer until translucent or for about 30 minutes.
Step 12
Step 12
12
Meanwhile, in a medium pot, heat the oil until 350°F/175°C.
Step 13
Step 13
13
Strain the pecans from the syrup and quickly dunk into the fryer.
Step 14
Step 14
14
Cook for 2-4 minutes, stirring often until lightly golden brown.
Step 15
Step 15
15
Immediately place on a parchment-lined baking sheet.
Step 16
Step 16
16
Dust with salt and optional cayenne pepper.
Step 17
Step 17
17
Cool completely to harden.
Step 18
Step 18
18
Assemble 【Salad】and Season and plate the salad as desired.
Step 19
Step 19
19
Enjoy!
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