Make It: Roasted Beet and Strawberry Salad

4654

1/2 cup sugar
1/2 cup plus 2 tablespoons balsamic vinegar
1 red onion, julienned
2 medium beets (red, yellow or both), washed and trimmed
2 tablespoons honey
1 tablespoon Dijon mustard
3 cups strawberries, stems removed and quartered
1/2 teaspoon kosher salt
1 cup olive oil
4 ounces soft goat cheese
mâche for garnish

Prepare the onions the night before. Bring 2 cups water, the sugar and 1/2 cup balsamic vinegar to a boil in a small pot. Remove from heat and add the onions. Let cool to room temperature, then refrigerate for a minimum of six hours. Strain and discard the liquid before use. A couple of hours before serving the salad, wrap the beets in aluminum foil and roast in a 350-degree oven for 45 minutes or until tender. When cool enough to handle, peel the beets and dice into half-inch cubes.  To make the dressing, combine the honey, mustard, 2 tablespoons balsamic vinegar, 1 cup strawberries and salt in a food processor. With the machine running, slowly add the olive oil. If the dressing is too thick, add water, 1 teaspoon at a time, until it is just thick enough to lightly coat the back of a spoon. Toss the cooled beets with the strained onions, remaining strawberries and dressing to taste. Crumble goat cheese over the salad and top with a handful of mâche. Serves 4.