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80 Acres Farms | Golden Beet Salad | Butter Me Up Salad Blend | Recipe

Golden Beet & Strawberry Salad with Lemon-Shallot Vinaigrette

A beautifully balanced salad—earthy, sweet, and citrusy—the perfect dish to add color and flavor to any table to make it feel more special
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Course: Salad, Side Dish
Cuisine: American
Keyword: Butter Me Up
Servings: 4 servings

Ingredients

For the Roasted Beets

  • 2 medium golden beets
  • olive oil
  • salt and pepper to taste

For the Vinaigrette

  • 4 Tbsp. olive oil
  • 1 large shallot finely chopped
  • 2 cloves garlic minced
  • 1 Tbsp. Dijon mustard
  • Zest + juice of 1 lemon ~4 Tbsp. juice
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1-2 tsp. honey to taste

For the Salad

  • 9 oz. 80 Acres Farms BUTTER ME UP
  • 2 small watermelon radishes thinly sliced
  • 2 cups strawberries sliced
  • 4 Tbsp. ricotta salata or feta or Parmesan
  • 4 Tbsp. pistachios chopped
  • 3 Tbsp. green onions chopped
  • 3 Tbsp. fresh dill chopped
  • Edible flowers optional

Instructions

  • Make the dressing: In a small bowl, whisk together olive oil, shallot, garlic, Dijon mustard, lemon zest & juice, kosher salt, freshly ground black pepper, and honey (add more to taste) until emulsified. Set aside to let the flavors meld while you prepare everything else.
    • Add an extra teaspoon of honey to the vinaigrette if you prefer a sweeter dressing.
  • Preheat oven: Preheat your oven to 425°F.
  • Prep and wrap the beets: Trim the greens, stems, and root ends from golden beets and scrub well. Place each beet on its own piece of foil, drizzle with a little olive oil, and season with salt and pepper. Wrap tightly and place on a baking sheet.
  • Roast the beets: Roast for 60 minutes, or until the beets are tender when pierced with a knife. Let roasted beets cool slightly. Rub/peel skins off (they should slide off easily). Slice thinly.
    • For easy weeknight assembly, roast beets a day ahead and store in the fridge.
  • Build the salad base: Spread Butter lettuce across a large serving platter in an even layer.
  • Arrange the toppings: Arrange the sliced golden beets, watermelon radishes, peeled and thinly sliced, and fresh strawberries, sliced in decorative stripes across the greens.
  • Finish and serve: Sprinkle with ricotta salata, finely shredded, pistachios, roughly chopped, green onions, finely chopped, and fresh dill, finely chopped. Drizzle generously with the vinaigrette. Garnish with fresh dill sprigs and 1handful edible flowers (optional), if using. Serve immediately.
    • Can't find ricotta salata? Crumbled feta or shaved Parmesan work beautifully too.
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