{strawberry + beet salad}

Mother’s Day is THIS WEEKEND peeps! Did you scoop up a little something for your Mom yet? Check out my {gift guide: mother’s day} for some fun ideas. Have you booked brunch resies at her favorite spot? Or planned a delish menu to celebrate your Mama?

If you’re going the hostess route, I’ve got something you MUST add to the menu.

This could quite possibly, not only be the most gorgeous salad I’ve ever made, but it’s fucking delicious too!

I’ve even added steps to simplify and make it a little more semi-homemade. This will blow your Mama’s socks off. You will definitely become her “favorite!”

You can thank me later 🙂

A few weeks back, when Bay + I went strawberry picking at Pacific Star Gardens.

They posted on Facebook that their U-Pick Strawberries are ready to go. Each Spring we make a point to head out and pick berries. Go home and make something delish with them. That’s where this salad came to life. It was killer, and I don’t even like berries..lol.

Pacific Star Gardens is open 7 days a week from sun up till sundown. $3.50/lb for organic u-pick strawberries. It’s one of those seasonal things I love doing with Bay! Kids dig it!

It’s always fun to get out in the strawberry patch and get your hands dirty. It’s a great photo-op too! Ha!

Okay, back to the salad……

Roast beets

Fresh strawberries

Gorgonzola cheese

Candied walnuts

Topped with a homemade vinaigrette + loads of fresh herbs!

Here’s what you’ll need:

2 cups beets (about 4 beets), sliced
1 cup strawberries, quartered
3 tablespoons gorgonzola cheese, crumbled
1/2 cup walnuts
1/8 cup sugar
1 tablespoon green onion, chopped
1/2 tablespoon fresh dill, chopped
olive oil

Dressing:

1 tablespoon strawberry jam
1/4 cup white vinegar
2 tablespoon white balsamic vinegar (regular or flavored works too)
3 drops liquid smoke
1/4 cup olive oil
salt + pepper

Let’s chat about liquid smoke for a sec……

Random ingredient, I know. You have to promise NOT to skip it though. Liquid smoke gives this salad a kick of smokiness. Like the beets + berries were grilled. It’s hard to explain. You can find liquid smoke in the barbecue sauce isle. I grabbed Wright’s Liquid Smoke for under $1.50. I’ve since added it to grilled chicken marinades too and it’s legit! Only all natural ingredients: water + natural hickory smoke concentrate.

Here’s what you’ll do:

Pack your patience. This salad takes time.

TIME SAVER STEPS: If you’re like gurrlll, I aint got time. Then grab a package of Love Beets from the grocery store. Or Nugget Market has beets in their salad bar. Beware: they are expensive AF, but a huge time saver. Go to the Salad dressing isle and pick up a bag of Glazed Walnuts. Pecans would totally work too! Then scroll down to “dressing:”

Roast beets:

That one time I wrote a whole blog post about beets {beet salad}?

Slice off stem. Scrub clean. Drizzle with olive oil. Wrap up in foil. Bake at 450 degrees for 1 hour. Cool. Peel. Done!

Candied Walnuts:

In your pan, heat over medium for about 5 minutes. Stir frequently or the walnuts will burn. Cool. I normally double the recipe and save some for snacks + salads throughout the week. They are dangerous though. Ha!

Dressing:

In a bowl, whisk together jam + vinegars + liquid smoke + salt + pepper. Drizzle olive oil while whisking. Set aside till ready to serve.

Salad assembling time:

Toss beets + strawberries in dressing till well coated. Add additional salt + pepper, if needed.

Place dressed beets + berries onto a serving platter. Top with candied nuts + gorgonzola crumbles. Garnish with green onion + dill.

Enjoy!

I mean, look at it. Remember…..I don’t even like fruit, especially berries and I put a hurtin’ on this salad.