Roasted Beet and Strawberry Salad

Name: Roasted Beet and Strawberry Salad
Prep time: -1 days 23 hr 40 min
Cook time: 50 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: ㅤ ㅤFor The Beetroot; 10 medium Beetroot; 1 tbsp. Olive oil; 1 tsp. Ground black pepper; 2 tsp. Salt; 1/2 cup Coarse salt (for bake); ㅤ ㅤSalad Dressing; 4 medium Rhubarb; 2 cup Strawberry; 1 large Lemon zest; 1/2 cup Coldwater; 1/2 tsp. Salt; 3 medium Baked beetroot; 1 tbsp. White balsamic dressing; 2 tsp. Honey; 1 large Lemon, juiced; 2 tbsp. Extra virgin olive oil; 1/4 tsp. Ground black pepper; 1/4 tsp. Salt; ㅤ ㅤSyrup; 1 cup Granulated sugar; 2 cup Coldwater; 1 cup Pecan; 1 Qt Neutral-Tasting Oil (for deep-frying the pecan); 1/2 tsp. Ground salt; 1/4 tsp. Cayenne pepper powder; ㅤ ㅤSalad; 3 medium Backed Beetroot; 1/8 tsp. Salt; 1/4 tsp. Ground black pepper

Chef Nick Wisman

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A unique and versatile dish that’s fun to make. The fresh strawberries with the rhubarb make for a superb tarty dressing, drizzled over freshly roasted beets. A last but not least addition is the mouthwatering and moreish caramelized pecans. Note: Check out my tip to get perfectly baked beets.