Chef Amanda Turner of Juniper shares how to make her harmonious cross-season salad.
By Nicholas Barancyk, Photo by Ashlee Huff
With longer, sun-soaked days just around the corner, it’s time to start thinking about all things spring, suntans and salads included. Chef Amanda Turner of Juniper has you covered on the latter with her creative strawberry and roasted-beet salad. “The cool thing about this salad—and spring, in general—is that it’s a crossing of seasons,” Turner says.
Strawberry and Roasted-Beet Salad
Serves two
Ingredients for salad
2 cups beets, roasted
1 cup strawberries
1 batch strawberry balsamic vinaigrette
1/2 tablespoon black pepper
Salt to taste
1 tablespoon candied nuts
3 tablespoons blue cheese (preferably Gorgonzola)
Dill and chives, sliced
Ingredients for vinaigrette
1 tablespoon strawberry jam or presserves 1/4 cup white vinegar
1/8 cup balsamic vinegar
1/2 teaspoon coarsely ground black pepper 1/4 cup extra virgin olive oil
Salt to taste
Directions for vinaigrette
- In a mixing bowl, whisk together the strawberry jam, vinegars and black pepper.
Beet preparation
- Scrub the beets to remove any dirt or debris and dry them with a towel. Alternatively, you can buy pre-roasted beets from the market.
- Using a sheet pan lined with aluminum foil, coat the beets with oil. Sprinkle them with salt and cover them with more foil to form an airtight seal.
- Heat the oven to 350 degrees and roast the beets for two and a half to three hours, or until they are tender and pierce easily with a skewer.