Strawberry Salad with Roasted Beets and Basil
Ingredients
- 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
Instructions
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
