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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Beets and Strawberry Salad Recipe

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This recipe for Roasted Beets and Strawberry Salad is from Recipes for Tali, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Salad:

3 Red or Golden beets (greens attached)

1 Box of Strawberries, greens removed

1 Cup of Shelled Pecans, toasted

1 Bag of Baby Spinach or Mixed Greens

For Honey Balsamic Dressing:

¼ Cup Balsamic Vinegar

1 Tbsp Dijon Mustard

½ packet Good Seasons Italian Dressing

5 Tbsp Honey

¼ Cup Canola oil
Directions:
Directions:
Preheat oven to 400

Remove stems from beets. Scrub the beets clean and poke holes with a fork to prevent them from exploding. Wrap the beets in foil and Roast for 1 hour or until fork tender. Let cool. When cool, slice beets to desired size for salad.
Place pecans on a sheet tray and toast in the oven for 7-10 minutes. At 4 minutes mix the nuts around to prevent burning.

Combine in a large bowl all of the salad ingredients.

For the dressing-

In a small bowl whisk the vinegar, Dijon and seasoning. Add the honey and whisk till dissolved. While mixing, add the oil very slowly until combined.

Enjoy!

 

 

 

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