Get ready to fall in love with a salad that’s as beautiful as it is delicious! This Sweet Red Salad is a celebration of vibrant flavors and textures. The earthy sweetness of tender beets pairs perfectly with juicy, bright strawberries, all tossed together with crisp spinach and crunchy pecans. Drizzled with a zesty orange-agave vinaigrette, it’s a jewel-toned dish that will brighten any table. It’s simple, elegant, and packed with nutrients—proof that healthy eating can be an absolute joy!
Ingredients
• For the Salad
• 4 small beets, about 1 lb / 450g
• 4 cups / 120g fresh spinach
• 1 cup / 150g sliced strawberries
• 1/2 cup / 60g chopped pecans
• For the Orange Vinaigrette
• 1/4 cup / 60ml olive oil
• 2 tablespoons / 30ml red wine vinegar
• 2 tablespoons / 30ml agave nectar
• 2 tablespoons / 30ml orange juice, freshly squeezed
• Salt and freshly ground black pepper to taste
Instructions
1. Peel and chop the beets into bite-sized pieces. Place them in a small pot with 4 cups of water and bring to a boil. Cook until fork-tender, approximately 20-25 minutes. Drain and set aside to cool completely.
2. While the beets cool, prepare the vinaigrette. In a small bowl or jar, whisk together the olive oil, red wine vinegar, agave nectar, and orange juice until well combined.
3. In a large salad bowl, combine the fresh spinach, sliced strawberries, chopped pecans, and the completely cooled beets.
4. Pour the vinaigrette over the salad and toss gently to coat all the evenly. Season with salt and pepper to your liking before serving.
Nutritional Information
• Estimated per 1 1/2 cup serving
• Calories: 295
• Fat: 24g
• Carbohydrates: 25g
• Protein: 4g
• Fiber: 5g
• Sugar: 18g
• Sodium: 73mg
Pro Tips
• for the Perfect Salad
• For a deeper, more concentrated flavor, roast the beets instead of boiling them. Toss chopped beets with a little olive oil and roast at 400°F / 200°C for 30-40 minutes until tender.
• Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. This simple step dramatically enhances their nutty flavor and adds a delightful crunch.
• Add a creamy element to balance the sweetness. A sprinkle of crumbled feta, goat cheese, or a plant-based alternative like vegan feta would be a delicious addition.
• Make the vinaigrette up to three days in advance and store it in an airtight container in the refrigerator. Just give it a good shake before dressing the salad.
FAQ
Q: How can I add more plant-based protein to this salad
A: To make this salad a more complete vegetarian meal, add a cup of cooked chickpeas or quinoa. For another option, consider including a sprinkle of hemp seeds or a side of baked tofu to boost the protein content.
Q: Is this beet and strawberry salad vegan
A: Yes, this salad is naturally vegan as written. The orange-agave vinaigrette uses a plant-based sweetener. If you choose to add a creamy element as suggested in the pro-tips, be sure to use a plant-based option like vegan feta to keep the entire dish vegan.
Q: Can I make this vegetarian salad ahead of time
A: Absolutely. For best results, store the components separately in airtight containers in the refrigerator. The cooked beets, toasted pecans, and vinaigrette can be prepared up to 3 days in advance. Combine everything with the fresh spinach and strawberries just before serving to keep it crisp.
Q: What can I substitute for pecans in this recipe
A: If you’re not a fan of pecans or have a nut allergy, you can easily substitute them. For a similar crunch, try toasted walnuts or slivered almonds. For a nut-free option, toasted sunflower seeds or pumpkin seeds (pepitas) are excellent alternatives.
