Roasted Beet & Strawberry Salad + White Balsamic Rhubarb Pink Peppercorn Dressing

Roasted Beet & Strawberry Salad + White Balsamic Rhubarb Pink Peppercorn Dressing

I have to say that salads really take a backseat over here during the winter months. It’s always so refreshing to see spring produce start to pop up in the stores come April – especially rhubarb! I get so excited whenever I see a pile of those pretty red stalks gracing the shelves of my local market. I probably single-handedly keep the supply and demand of rhubarb rolling in my town.

I also love starting to serve up fresh green salads at dinner again. Taylor Farms makes things easy on me with their many blends of pre-washed organic salad blends. This sweet baby lettuce blend is the perfect base for any fresh salad. Instead of having to buy 10 different kinds of baby lettuce and mix them together, it all comes in one fresh package full of pretty greens and reds. I love to add grains to my salads and nutty farro is a long time favorite. Along with the grains and greens, roasted beets, strawberries, and a sprinkling of goats cheese make for a springy platter of wholesome goodness.

Ingredients

  • 1 container Taylor Farms Sweet Baby Lettuce
  • 1 cup sliced Strawberries
  • 1 large Rhubarb Stalk, sliced into 4-5 pieces
  • 3 tablespoons White Balsamic Vinegar
  • 5 tablespoons Honey
  • 10 Pink Peppercorns
  • 1 tablespoon Onion, chopped (I just eyeball a little slice and don't worry about chopping it)
Read the whole recipe on The Kitchen McCabe