It's summer!!!!! Let's eat salad all day
Strawberry & Roasted Beet Salad
Hello and welcome to Locally Grown! If you have not yet subscribed to this delicious publication of mine, please do so now so you never miss a bite.
My garden is fully planted (!!!). Our weekends are filling up. I’ve ordered iced coffee a half dozen times and swung by my favorite U-pick strawberry farm. The solstice has come and gone. The long 4th of July weekend is coming up fast. We’ve biked, we’ve picnicked, we’ve paddled, we’ve eaten dinner while the sun set, and we’ve lingered by the lake.
It’s official. It’s sweet, sweet Wisconsin summertime.
And because the days are long, the activities are many, and the adventures are endless, I have no more words for you this week, just a new recipe for a Strawberry Snap Pea Roasted Beet Salad that celebrates the start of summer.
It was a salad created out of necessity rather than intentionality (my fridge is full of CSA veggies and strawberries, and I’m headed to pick up the next CSA box later today), but it blew our minds anyways. It’s a sweet, tangy medley of diverse flavors and textures that feels like the perfect meal to enjoy on your back patio regardless of temperature.
If served as I recommend (split between two people), it easily makes a nice meal on its own. Enjoying it alongside some grilled bread would really take it to the next level. Or, the salad could easily serve 4-6 as a side dish to pretty much any grilled meat, balancing the richness of a pork chop or nice steak beautifully.
Enjoy my friends, and happy summertime. May the joys be endless.
STRAWBERRY & ROASTED BEET SALAD
Serves 2 as a meal
Takes 40 minutes
2-3 medium beets, just the roots
6 tablespoons olive or sunflower oil, divided
3/4 teaspoon kosher salt, divided
1/3 pound snap or snow peas
1 tablespoon balsamic vinegar
1 tablespoon champagne vinegar
1 teaspoon maple syrup (or honey, or sugar)
1 teaspoon Dijon mustard
2 teaspoons fresh thyme, optional
10 twists freshly ground black pepper
1/3 pound lettuce mix (arugula or spinach would also be divine)
1 pint strawberries, cored and sliced in half
1 garlic scape, sliced, optional
1/2 cup tender herbs (I used half basil and chives), thinly sliced, optional
2 ounces goat cheese or chevre
1/4 cup roasted and salted pistachios (or any nut of your choice)
Preheat oven to 400 degrees.
Prep your beets by trimming the ends, cutting them in half, and slicing them into wedges (probably 4-5 per half). Because the pieces are so small, you do NOT need to peel them. This is a trick I learned from another blog and have never gone back. Place beets on a baking sheet, drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Roast until tender, about 25 minutes. Check at 15 minutes and toss for even cooking.
In a medium saucepan, bring 3-4 cups of water to a boil over high heat. Add snap peas, cook for 1 minute, and then drain. When cool enough to work with, trim ends and cut in half or into slices.
To make dressing, whisk together remaining 5 tablespoons olive oil with vinegars, maple syrup, mustard, and thyme, if using. Add remaining 1/2 teaspoon salt and pepper. Taste and adjust seasonings as desired.
To build your salad, divide lettuce among bowls. Add roasted beets and blanched peas followed by strawberries, garlic scape, herbs, goat cheese, and nuts. Drizzle with a tablespoon of the dressing to start, adding more if desired.