Beet Strawberry Salad with Strawberry Balsamic Vinaigrette
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.
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.
Video
Notes
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.
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