Strawberry Beet Salad with Goat Cheese and Balsamic Vinaigrette

If you have been reading my blog for very long, then you probably know that I am no fan of beets.  I am determined to like them though, or at least find a few ways that I can manage to eat them and reap the amazing health benefits.  Back in January, I posted a recipe for a Tomato-Free Marinara Sauce that is made from beets, pureed pumpkin and balsamic vinegar.  I actually really love that sauce and make it quite often.  The spices and balsamic vinegar do a great job of hiding the flavor of the beets.

When my CSA box arrived a couple of weeks ago with a bunch of beets, I thought of making more sauce but decided to branch out and try something new.  I sent out a request for ideas on Facebook and several of my friends recommended shredding raw beets on a salad.  Sounded easy enough and I had found a great Balsamic Vinaigrette by Emeril Lagasse last summer that I thought would hide the beet flavor well.

I added the strawberries after I read that Kim from Gluten Free Is Life likes to add fruit to her salads.  I have always been fairly narrow minded when it comes to making salad and usually stick with the traditional Romaine, raw veggies and Ranch Dressing.  I am so happy that I decided to take a chance and add strawberries because the explosion of flavors from the sweet berries, tangy goat cheese and the rich balsamic vinaigrette was a pleasant surprise.  I loved this salad so much that I had 3 bowls and passed on the dinner I had prepared!  Even my 6 and 2 year old liked the salad, which made this mom very happy indeed.

The salad is simple to make and only consists of:

Romaine lettuce

Shedded Raw Beets

Fresh Cut Strawberries

Crumbled Goat Cheese

and:

Emeril’s Balsamic Vinagirette

1/4 cup Balsamic Vinegar
2 tsp. Dark Brown Sugar, optional* (I ended up using 3 tsp. of Brown Sugar)
1 Tbs. Chopped Garlic
1/2 tsp. Salt
1/2 tsp. Freshly Ground Black Pepper
3/4 cup Olive Oil

• Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves.

• Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.)

• Taste and adjust the seasonings.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

I am actually HOPING that more beets arrive in my CSA box today because I am excited to try Alta’s (of Tasty Eats At Home) Beet and Orange Salad with Basil Vinaigrette.

Another recipe that looks mighty tasty is Linda’s (of The Gluten-Free Homemaker) Honeyed Beets.  I trust Linda because she is another non-fan of beets, so if she liked the recipe, then I am sure I will too!

I might even get a little crazy and try Melissa’s (of Gluten Free for Good) recipe for Beet Ice Cream.  Melissa made me laugh and piqued my interest with the first phrase of her post:

Don’t try this at home.

But if you do, definitely don’t eat it in front of anyone you’re trying to impress. Your teeth will be the color of a Barbie Glamour Gown.

Do you like beets?  If you do, then I would love to hear about your favorite way of preparing them (just please don’t tell me it’s pickled though, LOL!).