Vineyard Beet and Strawberry Salad

A dry rose wine pairs well with salads that feature strawberries--and contrasts deliciously with the earthy beets.

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  • Makes: 8 servings
  • Serving Size: 3/4 cup
  • Makes: 6 cups
  • Prep: 30 mins
  • Total Time: 1 hr 10 mins

Vineyard Beet and Strawberry Salad

Directions

  1. Preheat oven to 350 degrees F. In a roasting pan combine beets, water, canola oil, and 1 tsp. of the kosher salt. Cover pan with foil. Roast 40 to 45 minutes or until tender; drain. Let cool. Peel and quarter.
  2. For dressing: In a blender combine 1/4 cup strawberries, the verjus, vinegar, pomegranate molasses, and remaining 1/4 tsp. kosher salt. Cover; process until smooth. Gradually add olive oil, blending until emulsified.
  3. Cut up remaining strawberries; arrange with beets and radishes in a serving bowl. To serve, drizzle with dressing; top with leeks.

From the Test Kitchen

*

Verjus, French for green juice, is made from the pressings of unripe grapes. It is milder and sweeter than vinegar. Find it at kj.com, or sub 2 Tbsp. grape juice and 1 Tbsp. red wine vinegar.

**

Pomegranate molasses (aka concentrate) is a reduction of the fruit's juices. The chefs use the Carlo brand.

Fried Leeks

Trim and halve 1 leek or spring onion lengthwise; slice lengthwise. Rinse; pat dry. Heat 1 Tbsp. olive oil over medium. Toss leeks in 2 Tbsp. all-purpose flour; fry until crispy. Drain; salt to taste.

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Nutrition Facts (Vineyard Beet and Strawberry Salad)

  • Per serving:
  • 256 kcal ,
  • 19 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 0 mg chol. ,
  • 159 mg sodium ,
  • 21 g carb. ,
  • 5 g fiber ,
  • 13 g sugar ,
  • 2 g pro.
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