The Red Salad

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As the one year anniversary of the Game of Thrones finale was this week, I felt inspired to honor one of the show’s top-rated episodes (you know, unlike the finale) with this delicious summer salad. The roasted beets combine well with the balsamic vinegar and sweet strawberries. It is truly a red salad as the white cheese turns red from the beets and strawberries. You can add a little crunch with some pistachios or walnuts.

It’s funny to think back to one year ago – I was traveling to Utah for depositions so I was in air during the GOT finale. My goal was to make it to the hotel without spoilers. I carefully avoided the internet. Unfortunately, I looked at my work email and figured out the ending before I landed. Such a disappointment. But this salad won’t disappoint!

The Red Salad
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The Red Salad

Recipe by The Cooking LawyerCourse: SaladCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

Ingredients

  • 5 fresh beets, sliced into 1/4 inch thick rounds

  • 1 cup of strawberries, quartered

  • 2 TBS balsamic vinegar

  • 1 tsp granulated garlic

  • Salt and pepper

  • Non-stick cooking spray (olive oil type preferred)

  • 1/2 cup fat-free feta cheese, or any soft goat cheese

  • Optional: 1/2 cups pistachios or walnuts

  • Optional: Arugula (though it would no longer be a completely red salad then)

Directions

  • Preheat oven to 400 degrees.
  • Peel and slice your beets into 1/4 inch thick rounds. The most important thing is for your slices to be uniform so they roast evenly. Place on baking sheet.
  • Spray with non-stick cooking spray. Season with granulated garlic, salt, and pepper.
  • Roast for 25 minutes at 400 degrees, or until softened.
  • Pull out of the oven and let cool. You could make the beets the night before and then place in the refrigerator. If you do, mix with half of the balsamic vinegar.
  • Quarter the strawberries. Add the balsamic vinegar (if you already added half to your beets, use half).
  • Add the goat cheese, beets, and any optional ingredients. Serve immediately.

Notes

  • You don’t need any oil in this salad.
  • I like to cool my beets in the fridge before mixing with the strawberries. You don’t want the heat to cook the strawberries.