Roasted Strawberries and Beets Recipe – Easy Summer Salad Topping

Last Updated on 4 months by Neha Deshmukh

Roasted Strawberries And Beets Recipe – Easy Summer Salad Topping

Introduction

Okay, friends, let me tell you about a flavor combination that completely surprised me. Roasted strawberries and beets! Sounds a little out there, right? I was skeptical too, until I tried it. Now, it’s a go-to for adding a burst of sweetness and earthy goodness to everything from salads to even hummus (seriously!). It’s perfect for those warm summer days when you want something a little different, a little special. And honestly, it’s so easy, you’ll wonder why you haven’t been doing this all along.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly simple, needing just a handful of ingredients and minimal effort. Roasting brings out the natural sweetness of the strawberries and the earthy depth of the beets. Plus, it’s super versatile – you can use these roasted beauties in so many different ways. Think vibrant salads, creamy dips, or even a surprising dessert topping!

Ingredients

Here’s what you’ll need to make the magic happen:

• 11 strawberries
• 1 tablespoon sugar
• ½ teaspoon vanilla extract (optional)
• 1 medium beet
• 1 teaspoon olive oil

Ingredient Notes

Let’s talk ingredients, because a little know-how goes a long way!

Strawberries: Selecting the Best Berries

Look for strawberries that are bright red, firm, and fragrant. Smaller, locally-grown berries often have the most intense flavor. Avoid berries that are bruised or moldy. About 200-250g of strawberries works well.

Beets: Varieties and Their Flavor Profiles

You can use any variety of beet you like! Red beets are the most common, with a classic earthy flavor. Golden beets are milder and sweeter, and Chioggia beets (candy stripe) are beautiful and have a slightly earthy-sweet taste. A medium beet is roughly 150-200g.

Olive Oil: Choosing Quality for Roasting

A good quality extra virgin olive oil will add a lovely flavor to the beets. Don’t use anything too strongly flavored, though, as you want the beet’s natural taste to shine.

Sugar: Options for Sweetness – Granulated vs. Coconut Sugar

Granulated sugar works perfectly fine, but you can also experiment with coconut sugar for a slightly caramel-like flavor. I’ve even used a little maple syrup in a pinch! About 15g of sugar is ideal.

Vanilla Extract: Real vs. Imitation

If you’re using vanilla extract, real vanilla extract will give you the best flavor. But imitation vanilla will work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper – this makes cleanup a breeze!
2. Halve the strawberries and arrange them on the prepared baking sheet. Sprinkle with the sugar and vanilla extract (if using). Give them a gentle mix to make sure everything is coated.
3. Roast the strawberries for about 30 minutes, or until they’re caramelized and juicy. Let them cool completely.
4. While the strawberries are roasting, preheat your oven to 375°F (190°C).
5. Wash the beet and wrap it tightly in foil with the olive oil. This helps it steam and become super tender.
6. Roast the beet for 45-50 minutes, or until it’s easily pierced with a fork. Let it cool for about 10 minutes before peeling the skin – it should slip right off!

Expert Tips

A few little things to help you nail this recipe:

Roasting Strawberries to Perfection

Don’t overcrowd the baking sheet! Give the strawberries some space so they roast instead of steam.

Achieving Tender, Flavorful Roasted Beets

Wrapping the beet in foil is key for keeping it moist and tender. Don’t skip this step!

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan! Just double-check your vanilla extract if you’re being super strict.

Spice Level Adjustment – Adding a Pinch of Heat

My friend Sarah loves to add a tiny pinch of cayenne pepper to the strawberries before roasting for a little kick. It’s surprisingly good!

Festival Adaptations – Summer Solstice & Harvest Celebrations

I love making this for summer solstice gatherings. The bright colors and sweet flavors just feel like sunshine. It’s also fantastic for harvest festivals, celebrating the bounty of the season.

Serving Suggestions

Okay, this is where the fun really begins!

• Salads: Add roasted strawberries and beets to your favorite green salad for a burst of flavor and color.
• Hummus: Blend roasted beets into your hummus for a vibrant pink dip. Top with roasted strawberries for extra sweetness.
• Desserts: Crumble roasted strawberries over yogurt, ice cream, or even a simple cheesecake.
• Cheese Boards: They pair beautifully with goat cheese or feta.

Storage Instructions

Store leftover roasted strawberries and beets in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

What’s the best way to peel roasted beets?

After roasting and cooling slightly, the skin should slip off easily. If it’s stubborn, try rubbing the beet under cold running water.

Can I roast strawberries and beets together on the same sheet?

You can, but I don’t recommend it. Strawberries cook much faster than beets, so they’ll likely burn before the beets are tender.

How can I prevent the strawberries from becoming mushy during roasting?

Don’t overcrowd the baking sheet, and don’t roast them for too long. You want them caramelized, not completely falling apart.

What other vegetables pair well with roasted strawberries and beets?

Carrots, parsnips, and sweet potatoes all roast beautifully with strawberries and beets.

Can this recipe be scaled up for a larger gathering?

Absolutely! Just multiply the ingredients accordingly. You might need to use multiple baking sheets.