Strawberry Salad with Roasted Beets and Basil

Eat this refreshing savory summer salad as a side or add a protein (such as pork, chicken or tofu) to make it a main course.
By / Photography By D. Lucas Landis | June 06, 2016


In a small bowl, whisk together the preserves, vinegar, shallot, pepper and olive oil. Set aside.
Place the arugula on a platter, arrange the strawberries, beets, pistachios, basil and goat cheese over top. Drizzle with the dressing and serve immediately.
Serves 2–4

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  • 1 tablespoon apricot preserves
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon diced shallot (about 1 small whole shallot)
  • ¼ teaspoon ground black pepper
  • 1 cup olive oil
  • 3 cups arugula
  • 1 cup sliced strawberries
  • 1 roasted beet (about ½ cup), thinly sliced
  • ¼ cup shelled pistachios
  • ½ cup basil leaves, julienned
  • ¼ cup soft crumbled goat cheese
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