This Strawberry, Beet, and Goat Cheese Salad will become one of your favorites, especially if you have a weakness for strawberries too!
It is a very easy and quick salad; the secret to success is finding delicious and fragrant strawberries. Alternatively, instead of beetroot leaves, you can use tender rocket leaves.
Recipe for Salad with Strawberries, Beetroot, and Goat Cheese
Preparation time: 20 minutes
Portions: 4
Recipe ingredients
- 100 g of fresh strawberries
- 3 tbsp olive oil
- 1 tbsp white balsamic vinegar
- 1 tbsp sugar
- 1 pinch of salt
- some freshly ground pepper
Remaining ingredients for the strawberry salad
- 200 g of strawberries
- 200 g boiled beets
- 100 g of tender beetroot leaves
- 100 g of chevre goat cheese
Execute Recipe
- Wash the strawberries and cut their stems.
- add 100 g of the cleaned strawberries to a blender, along with olive oil, white vinegar, sugar, salt, and a little freshly ground pepper for the strawberry vinaigrette.
- Beat all the ingredients well until you have a soft and smooth strawberry vinaigrette.
- Cut the strawberries into small pieces, and the boiled beets into cubes of the same size, and place them both together in a bowl.
- Pour over the strawberries and beets with 2 tbsp. of the strawberry vinaigrette and mix lightly.
- Wash the beetroot leaves, drain them, and mix them with 3 tbsp. of the vinaigrette in a large bowl.
- At the same time, heat a griddle and grill the goat cheese chevre for 1-2 minutes on each side.
- To serve, place the strawberries with the beets in a deep dish, add the beetroot leaves on top, place the baked goat cheese on top, and pour the remaining vinaigrette over the salad.
- We immediately enjoy this summer salad with strawberries, beets, and goat cheese.
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