Balsamic Roasted Strawberry Salad
Last week I got to take some folks on a shopping tour of the Westside Farmers Market, one of Atlanta’s newer markets. Afterward, we took our baskets of local goods over to Preserving Place for a market-to-table cooking class. Typically my classes have predetermined recipes, but this one was more of a lesson in being flexible and intuitive. (We also covered how to keep your pantry stocked so you can be more flexible with your produce–I’ll write a post about that soon!) We ended up making this salad, which I thought was pretty fabulous. Hooray for spontaneity!
For the class, we used arugula and baby beets from Little Fox Farm, strawberries from Watsonia, and “Little Stone Mountain,” a bloomy rind, aged goat cheese from CalyRoad Creamery. I love the extra funkiness of aged goat cheese, but a fresh chevre works just as well. Brebis (fresh sheep cheese) is another great choice. And if you’re interested, my next class is The Art of Entertaining: Summer Soirees on May 18th.
Oh, and I’ve been working on some fun videos. This recipe got a stop motion animation. Let me know what you think!
- 1 pint strawberries, washed
- 3 tablespoons balsamic vinegar, divided
- 1 tablespoon honey or pure maple syrup
- 2 tablespoons olive oil
- 1/2 teaspoon dijon mustard
- salt + pepper
- 3-4 cups arugula
- 1 cup roasted beets, chopped
- 3 ounces aged goat cheese (or fresh chevre)
- 1/4 cup hazelnuts or pecans, toasted and coarsely chopped (optional)
To roast beets: rinse thoroughly, then pat dry. Place in baking dish and toss with oil, salt and pepper. Cover tightly with foil, then roast at 375-400°F until easily pierced with a fork or paring knife. Cook time usually ranges from 30 minutes for baby beets to more than an hour for larger ones. You can halve or quarter large beets to reduce cook time. Peel should come off very easily once roasted (I sometimes leave it on--it's a matter of personal preference). If making ahead, store in an airtight container in the fridge. Should last for several days in the fridge once roasted.
Use maple syrup and omit cheese for a vegan salad.