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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


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!).


  1. I love, love, love beets. Pickled too! I cook them before I make a salad but I am intrigued about grating them raw. I usually make a warm beet salad with a simple vinaigrette. We've tried with apples, goat cheese and mangos. The mangoes with beets were amazing.

    I wish I had read this before I went to the market. I am going to try it. Also the marinara sauce.

  2. Yay for finding ways to like beets! Never liked them myself, until about a year ago, when I discovered roasting them makes them nice and sweet. I love them now…but I like the idea of shredding them raw for your salad! Yum.

  3. Bravo on going outside your comfort zone! That's something I always struggle with in regard to food. Your salad looks fabulous, Heidi. I was thinking to myself "I wonder if Heidi has hooked up with my buddy and beet queen, Melissa, and if she's seen Linda's Honeyed Beets recipe" and then you had mentions of both! LOL 🙂



  4. I will have to try this soon, although it'll be one of those (many) recipes my hubby won't likely even taste. 😉 I won't push him about more beets, though, because he already eats them every time I serve them…as long as there's enough butter!

    My grandmother used to make a beautiful salad with herring in it — sort of a sweet potato salad with beets and a little herring. Sounds odd, but I liked it when someone fixed it.

    Thanks for thinking outside the box — we all could do that more!

  5. Heidi – YUM!!! This salad looks amazing!! I love all of the ingredients!! I am so glad that you are trying to like beets and adding fruit to your salads! Once I tried it, I have never gone back! Tonight I had blackberries & feta to finish off my mixed greens & veggies. YUM!!


  1. […] other beet recipes visit Adventures of a Gluten Free Mom, she has a beet marinara sauce recipe that I am very keen to […]

  2. […] Strawberry Beet Salad with Goat Cheese and Balsamic Vinaigrette: […]

  3. […] Pantry (if you cringe at the mere thought of beets (believe me, I hear ya!), please read this post I wrote last year…raw beets are an entirely different creature from pickled or cooked beets […]

  4. […] This is also a great time to join your local Community Supported Agriculture (CSA) program.  We did this last year and for a mere $26 a week, a lovely box of local produce showed up on our doorstep every week.  My children quickly began to look forward to their weekly “veggie presents” and I found myself experimenting with vegetables that I simply would have passed at the market, this is how I fell in love with beets! […]

  5. […] other beet recipes visit Adventures of a Gluten Free Mom, she has a beet marinara sauce recipe that I am very keen to […]