This is a great vegetarian dish to serve as an appetizer or just eat a big bowl of it as a main course. If you have the time, mix the beets with the strawberry vinaigrette and let it sit overnight in the fridge for the flavors to develop. It’s worth it! I found this out because we had some left over the next day and my hubby was scouring the fridge for something to munch on. He grabbed the bowl and went at it. He brought it to me and said: Wow, you have to try it! It is even better now than yesterday. The strawberry flavor is intensified with the sweetness of the beets. —Cravings in Amsterdam
oasted beets, diced (you can roast them in the oven for 1 hour at 180C/350F)
of a head of frisee
apple, finely sliced
cup of pecans
of fresh strawberries, sliced
of agave syrup
of olive oil
In This Recipe
To make the vinaigrette:
Line a baking tray with parchment paper and preheat the oven to 180C/350F.
Place the sliced strawberries on the prepared tray, pour the balsamic vinegar on top and drizzle 2 tablespoons of the agave syrup. Roast the strawberries for 15 minutes.
Place the roasted strawberries, including the juices in the food processor. Add 1 extra tablespoon of agave syrup, olive oil, salt and pepper. Pulse until you get a smooth dressing. Set aside.
To make the whipped goat cheese:
Just place the goat cheese and cream in the food processor and pulse until smooth.
To make the salad:
Mix the diced roasted beets with the vinaigrette. If you have the time, do this the night before and let it sit in the fridge for the flavors to develop.
To plate up, place a bit of the frisee on the plate. Add the beets, then place a few strawberry and apple slices. Add a few pecans, the micro basil and finally the whipped goat cheese. I place the goat cheese in a piping bag and just piped a few small dollops onto the plate.