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Beet and strawberry salad

Recipe by:Chef William Eick
608 Restaurant, Oceanside


  • Sorrel vinaigrette
    1 1/2 cups extra virgin olive oil
    1/2 cup chopped sorrel or arugula
    1/2 cup champagne vinegar or white wine vinegar
    1/8 cup diced yellow onion
  • Beet and strawberry salad
    5 beets, peeled and cut in half
    1/4 cup freshly squeezed lemon juice
    Zest of 1 lemon
    3 cups mixed lettuce (leaves packed)
    1/4 cup quartered strawberries
    1/4 cup goat cheese
    1/4 cup sliced almonds
    Salt and pepper, to taste


For vinaigrette: Mix all ingredients in a blender on high until smooth. Add salt to taste. This will make more than enough and will keep indefinitely. If the emulsification breaks, shake to incorporate oil and vinegar back together.

For salad: Place beets in a saucepan and cover with water. Bring to a boil over high heat, cover and reduce heat to a simmer. Cook beets until soft, about 20 to 25 minutes. Drain beets and let cool 10 minutes. Reserve 3 beets for the salad.

Meanwhile, place 2 beets in a food processor and puree until smooth. Place in a small bowl and mix in lemon juice and zest. Set beet puree aside until ready to serve.

In a large bowl, quarter remaining 3 beets and toss with 1/4 cup of the dressing. In a large bowl, toss salad greens with 1/4 cup of the dressing.  

Spoon and smear beet puree on plate. Place beets on top of puree, followed by strawberries, cheese, almonds and any extra dressing, if desired. Season to taste with salt and pepper. Place salad greens on side and enjoy!

Serves 2

Califonia Bountiful