Summery Beet and Strawberry Salad with Plum Dressing (Gluten Free)
Try this Summery Beet and Strawberry Salad with Plum Dressing for a fun side dish. It's not only super healthy, but with it's pretty pink plum dressing is sure to perk up any meal!
Ingredients
- 6-7 strawberries, washed and dried and cut into 1/4's
- 2-3 beets, washed and scrubbed poked and wrapped in foil
- 3-4 cups mixed lettuces
- 2-3 radishes, pink white or purple very thinly sliced
- 2-3 green onions, whole, ends cut in thin strips or chopped
- 10-12 edible flowers, rinsed and dried remove pedals off some
- 1 large sprig of thyme, leaves removed
Pretty in Pink Santa Rosa Plum Dressing
- 2 small Santa Rosa Plums, pits removed
- 1 tbsp balsamic vinegar, gf
- 1 tbsp white balsamic vinegar, gf
- ½ teaspoon minced shallot
- ¼ cup avocado oil or mild olive oil
- 3 tbsp water
- salt to taste
Instructions
- Poke the beets with a knife. Wrap each in a piece of foil. Place on a baking sheet and roast in a 400-degree oven or convection oven for 28-40 minutes. Time will ary depending on the size of the beets. You should be able to easily pierce them with a knife.
- Remove the foil from each beet and cool. Once the beets have cooled, rub the skin off with a gloved hand or a paper towel, cut the stem off, then slice in half lengthwise, and each half in 4-6 wedges.
- Place the mixed lettuces in a large bowl or individual plates. Add the beets, strawberries, and radishes to the top or to each each individual plate if desired. Add the whole green onions around the edge of the bowl or on each plate. Finish with torn edible pedals or flowers. Chill plates or salad bowl for 1 hour. Drizzle with Pretty in Pink Santa Rosa Plum Dressing ust prior to serving.
Pretty in Pink Santa Rosa Plum Dressing
- Add the ingredients to a blender and blend until smooth. Refrigerate any remaining dressing and use within 3 days or freeze. Makes 3/4 cup.
