Golden Beet and Roasted Strawberry Salad

Nutritional Highlights

Golden beets are a great source of iron, potassium, folic acid, and fiber

Strawberries make for a sweet source of powerful antioxidants as well as fiber

Servings: 4

6 small golden beets, scrubbed and trimmed (about 1 lb)

8 oz fresh strawberries, halved

1/2 tsp granulated sugar

6 cups arugula & spinach mix

4 very thin prosciutto slices

2 oz goat cheese, crumbled

1/4 cup Marcona almonds, coarsely chopped

3 Tbsp extra-virgin olive oil

2 Tbsp white balsamic vinegar

1 tsp Dijon mustard

1 sprig fresh thyme, chopped

Kosher salt and pepper to taste

Preheat oven to 375F

Place beets on a large piece of aluminum foil and wrap tightly. Bake at 375F for about 1 hour, depending on size, until tender.

Cool slightly and rub off skins with a paper towel. Cut beets into wedges.

Combine strawberries with sugar and place on a parchment lined baking sheet. Bake at 375F for 15 minutes.

Remove from oven and allow to cool.

Add oil, vinegar, mustard, thyme, salt, and pepper to a jar and shake to combine.

Divide the arugula mixture evenly among 4 plates; top with beets, strawberries, prosciutto, cheese, and almonds. Drizzle evenly with vinaigrette.