A recipe that perfectly captures seasonal produce in a bowl, topped with a simple, versatile homemade dressing. I’ve added strawberries since Florida is overflowing with the sweet red goodness of berries.
Roast the beets: Preheat the oven to 450F. Wash, peel, and dice the beets. Toss with olive oil and a pinch of salt and pepper. In a medium-sized pan, roast the beets uncovered, for 20 minutes, until soft.
While the beets roast, combine the dressing ingredients in a mason jar (or container with lid). Shake the ingredients for about 30 seconds to combine.
Remove the beets from the oven, pour 1/4 cup of the dressing over the beets and toss to combine. Set aside.
In a large bowl, place the salad greens. Pour in the beets (with any extra dressing from the pan). Toss the beets and greens together. Top with cheese, walnuts, and strawberries. Add in extra dressing, if desired.