Beet and Strawberry Salad with Lemon Poppy Seed Dressing
Beet and Strawberry Salad with Lemon Poppy Seed Dressing is a vibrant dish that perfectly balances earthy beets and sweet strawberries, all enhanced by a zesty lemon poppy seed dressing. This colorful salad is not only visually appealing but also bursting with flavors, making it an ideal choice for picnics, gatherings, or a refreshing side dish. Enjoy the delightful combination of textures and tastes in every bite!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 medium-sized beets (about 1 cup when diced)
- 1 cup fresh strawberries, sliced
- 4 cups mixed greens (arugula and spinach)
- 2 tbsp poppy seeds
- 3 tbsp freshly squeezed lemon juice
- 4 tbsp extra virgin olive oil
- 1 tbsp honey (or maple syrup)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for 45-60 minutes until tender. Allow to cool before peeling and dicing.
- While the beets cool, wash strawberries, remove stems, and slice them.
- In a small bowl, whisk together lemon juice, olive oil, honey (or maple syrup), poppy seeds, salt, and pepper until well combined.
- In a large bowl, combine mixed greens, diced beets, sliced strawberries, and drizzle with the dressing. Toss gently to coat.
- Serve immediately or chill for 20 minutes before serving.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added crunch, consider tossing in some walnuts or pecans. Swap strawberries for seasonal fruits like peaches or blueberries for a different twist. Store leftover salad in an airtight container in the fridge for up to three days; keep dressing separate until ready to serve.