Roasted Beet & Strawberry Salad


  • 5 medium golden and/or red beets, ends trimmed
  • 1 Tbsp Our Family® 100% Pure Olive Oil
  • ½ tsp kosher salt
  • 1 container (5 ounces) baby arugula
  • 2 cups sliced strawberries
  • ½ cup Our Family® Seedless Golden Raisins
  • ½ cup shelled roasted salted pistachios
  • ¼ cup plus 2 tablespoons white balsamic dressing
  • 1 cup shaved Manchego cheese


Approximate nutritional values per serving (2 cups): 487 Calories, 31g Fat, 9g Saturated Fat, 28mg Cholesterol, 893mg Sodium, 46g Carbohydrates, 9g Fiber, 30g Sugars, 1g Added Sugars, 16g Protein


  1. Preheat oven to 375°. Rinse beets under cold water and pat dry; rub with oil and salt. Wrap beets individually in aluminum foil; place on rimmed baking pan and bake 1 hour or until easily pierced with knife. Carefully open foil to allow steam to escape; let stand 20 minutes or until cool enough to handle. Peel beets; slice ¼-inch thick and cut into quarters. Cool completely.
  2. In large serving bowl, toss arugula, strawberries, raisins, pistachios, dressing and beets. Makes about 8 cups.
  3. Serve salad sprinkled with cheese.


What we’re making this week

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Blueberry Goat Cheese Galette