Beet Strawberry Salad
With sweet berries, earthy beets, and a bright strawberry dressing, this Beet Strawberry Salad delivers big flavor with minimal effort. It’s refreshing, vibrant, and perfect for warm days.
Why We Love This Strawberry & Beet Salad with Strawberry Balsamic Vinaigrette
This strawberry beet salad is everything we crave when it’s warm out—light yet satisfying, colorful, and bursting with flavor! The flavor combo is unexpected in the best way, with juicy strawberries, earthy beets, fresh herbs, and a fruity vinaigrette that ties everything together. Each bite is balanced, bright, and layered with texture from the creamy feta and crunchy pistachios.
It’s also an easy, no-cook recipe that comes together in minutes. You can make it with precooked beets, and the homemade dressing blends up in seconds!
Ingredients You Need
- Beets: Use precooked beets for convenience or you can roast or steam them before using them here.
- Strawberries: Fresh, ripe strawberries add a burst of juicy sweetness. Dice them for easy mixing and uniform bites.
- Red Onion: Adds sharpness and crunch. A quick soak in cold water can mellow the bite if you are sensitive to onion.
- Fresh Herbs: Fresh herbs brighten everything up. I used parsley and mint, but basil would also go great here. Don’t skip them—they tie the whole salad together!
- Feta Cheese: Adds a creamy, salty contrast. Crumbled goat cheese would also be delicious.
- Pistachios: For crunch and a pop of nutty flavor. Use roasted, unsalted pistachios if possible.
For the Dressing
- Strawberries: Fresh strawberries are blended right into the dressing for an extra layer of fruity flavor.
- Balsamic Vinegar: A rich, tangy base that deepens the flavor of the berries.
- Lemon Juice: Adds freshness and acidity.
- Olive Oil: To round out all the flavors. Use a high quality extra virgin olive oil.
- Salt & Ground Black Pepper: Essential for bringing all the flavors together! Add to taste.
How to Make Beet Strawberry Salad
- Make the Dressing: In a blender or food processor, blend the strawberries, balsamic vinegar, lemon juice, and olive oil until smooth. Season with salt and black pepper to taste. Set aside.
- Prep the Salad: In a large bowl, combine the diced beets, strawberries, red onion, and chopped herbs. Gently toss to mix.
- Combine with Dressing: Pour the strawberry dressing over the salad and toss lightly to coat.
- Garnish & Serve: Top with crumbled feta and crushed pistachios. Serve immediately or chill for 10–15 minutes before serving for enhanced flavor.
Tips for Success
- Use chilled ingredients. This salad is most refreshing when served cold. Chill the beets and strawberries before assembling for the best texture and flavor.
- Make the dressing ahead if needed! The strawberry vinaigrette can be made a day or two in advance. It gives the flavors time to meld and saves you time when assembling.
- Toss gently! To avoid staining everything beet-red, mix the salad components gently and add the dressing last.
Serving Suggestions
Serve this salad as a colorful side dish with main dishes like creamy mustard chicken, baked gnocchi with summer vegetables, or chicken sausage kale and mushroom pasta. It would also go great with summer favorites like grilled hot dogs or oven baked BBQ ribs! When served with some crusty bread or quinoa on the side, it can be served as it’s own light lunch. For a more filling version, try adding arugula, avocado, or a handful of cooked lentils.
Frequently Asked Questions
Yes, just be sure to drain them well and pat them dry. Look for no-salt-added if possible.
You can prep all the ingredients and the dressing ahead of time, but wait to assemble and dress the salad until just before serving to keep everything crisp and fresh.
Beet strawberry salad is best eaten fresh, but it can be stored for later if needed! Store any leftovers in an airtight container in the refrigerator for up to 2 days. The beets will stain the rest of the salad purple, but it will still taste good.
More Salad Recipes to Try
- Sugar Snap Pea Salad with Feta
- Golden Beets & Burrata Salad
- Peach Corn Summer Slaw
- Roasted Beets & Kale Salad
- Moroccan Carrot Salad
Beet Strawberry Salad with Strawberry Balsamic Vinaigrette
Ingredients
- 2-3 medium sized beets precooked and diced
- 1 cup strawberries diced
- ¼ red onion finely diced
- ½ cup fresh herbs parsley and mint, chopped
- Feta cheese crumbled, for serving
- Crushed pistachios for serving
For the Dressing
- 3-4 strawberries
- 1 tbsp balsamic vinegar
- 2 tbsp lemon juice
- ¼ cup olive oil
- Salt and black pepper to taste
Instructions
- In a blender or food processor, blend the strawberries, balsamic vinegar, lemon juice, and olive oil until smooth. Season with salt and black pepper to taste. Set aside.
- In a large bowl, combine the diced beets, strawberries, red onion, and chopped herbs. Gently toss to mix.
- Pour the strawberry dressing over the salad and toss lightly to coat.
- Top with crumbled feta and crushed pistachios. Serve immediately or chill for 10–15 minutes before serving for enhanced flavor.
