A vibrant, sweet and savory salad made with roasted beets, juicy strawberries, mint, and cucumber. Perfect for spring and summer gatherings—ready in just 15 minutes!
🌟 Why You’ll Love This Salad
- Sweet, earthy, creamy, and tangy all in one bite
- A total showstopper for spring/summer brunches
- Ready in just 15 minutes
- Easy to customize and meal-prep friendly
Strawberry Beet Salad
Servings: 2
Ingredients
- ½ cup Strawberry, halved or quartered
- ½ cup Beet, cooked, cubed
- ¼ cup Cucumber, cubed
- 1 handful Mint, chopped
- 2 tbsp Olive Oil
- ½ Lemon
- 1 tbsp Tahini (optional)
Instructions
- If using raw beets, roast them at 400°F for ~30–40 mins until fork-tender. Cool and slice. I used cooked beets from Love Beets.
- Simply toss everything in a bowl or container.
- For richness, optionally drizzle tahini.
- Mix well and enjoy! 🙂
🥄 Recipe FAQs
Can I use pre-cooked or canned beets?
Absolutely! It’s a great shortcut—just slice and go.
Can I make this salad ahead of time?
Yes! Just keep the dressing on the side until ready to serve.
What can I use instead of goat cheese?
Feta, blue cheese, or a plant-based soft cheese all work well.
💡 Customization Ideas
- Swap arugula for spinach or mixed greens
- Add grilled chicken or salmon to make it a more complete meal
- Sprinkle hemp seeds for a protein boost
- Use blueberries or blackberries instead of strawberries
