Golden Beet and Roasted Strawberry Salad

Golden Beet and Roasted Strawberry Salad

adapted from Cooking Light Annual Recipes 2019

Roasting the beats intensifies their sweetness which pairs nicely with earthy beets.

Makes 2 servings                                                              5 WW points / serving

2 small golden beets, scrubbed and trimmed
4 oz. fresh strawberries, hulled and halved granulated sugar
1/2 tsp. sugar substitute

1 Tbsp. extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. strawberry balsamic vinegar or balsamic vinegar
1/2 tsp. Dijon mustard
1/2 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
Torn romaine lettuce or your preferred lettuce
2 very thin prosciutto slices, torn
1 oz. feta cheese, crumbled
1 1/2 slivered almonds

1. Preheat oven to 375 F.
2. Place beets on a large piece of aluminum foil; wrap tightly. 
3. Bake in preheated oven for about 1 hour to 1 hour or until tender. 
4. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.
5.  Line a small baking sheet with parchment paper. 
6. Place strawberries in an even layer on the baking sheet; Sprinkle with sugar, and toss gently to coat. Bake in preheated oven for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.
7. Combine oil, water vinegar, mustard, salt and pepper in a small bowl; Whisk until emulsified.
8. Divide lettuce evenly between 2 plates; Top with beets, strawberries, prosciutto, cheese and almonds. Drizzle evenly with vinaigrette prior to serving.

Enjoy!