Roasted Beet & Strawberry Salad + White Balsamic Rhubarb Pink Peppercorn Dressing

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For the Salad:

  • 1 container Taylor Farms Sweet Baby Lettuce
  • 1½ cups Cooked Farro, cooled
  • 6 small Beets or 3 large, roasted, peeled, and sliced into wedges(I used a mix of both red and gold)
  • 1 cup sliced Strawberries
  • ½ cup Crumbled Goats Cheese

For the Dressing:

  • 1 large Rhubarb Stalk, sliced into 4-5 pieces
  • 3 tablespoons White Balsamic Vinegar
  • 5 tablespoons Honey
  • ½ teaspoon Sea Salt Coupons
  • 10 Pink Peppercorns
  • 1 tablespoon Onion, chopped (I just eyeball a little slice and don’t worry about chopping it)
  • Juice of ½ Orange
  • Zest of ½ Orange
  • ½ cup Light Olive Oil


For the Salad:
Arrange the salad evenly across a large platter. Sprinkle the farro over the lettuce. Place the beet wedges and strawberry sliced evenly over the lettuce and farro. Sprinkle goats cheese evenly over the salad. Drizzle the salad with the dressing and serve.

For the Dressing:
Place the rhubarb in a small baking dish and pour the balsamic vinegar over it. Roast it at 400 degrees for 15 minutes. Remove and scrape the vinegar and rhubarb into a blender. Let cool completely, then add the honey, salt, peppercorns, onion, orange juice, zest, and olive oil to the blender. Process at high speed until you have a smooth, creamy dressing. Store in an airtight container in the refrigerator.


Recipe courtesy of The Kitchen McCabe.