Garden To Table Cheese Boards, Grazing & Entertaining

Summer Strawberry Salad With Roasted Beets & Goat Cheese

1 hour, 10 minutes


4-6 Servings

Simple to make, and a stunner to serve, this Summer Strawberry Salad With Roasted Beets has become a new favorite. It’s bursting with juicy, ripe, sweet summer strawberries, which mingle beautifully with the earthy sweetness of roasted beets. Paired with the season’s new baby greens and fresh goat cheese, this salad is a winner for it’s ease and simple fresh ingredients. Celebrate summer with this delicious and beautiful salad!


VegetarianLow Carb“Keto"Gluten-Free

A close up of a Summer Strawberry Salad with roasted beets, chunks of fresh goat cheese, Marcona almonds, and slivers of fresh basil, all tossed in a balsamic vinaigrette.

Recipe Notes

Strawberries are one of my favorites, and nothing compares to eating them in early summer when they are at their freshest. Every summer when they are in-season, I make a salad just like this. It is simple, with only a few ingredients, that really let the strawberries shine.

With this version, I added in earthy and dark roasted beets to complement the strawberries and speak to their color and sweetness. This is the first time I have paired beets and strawberries, but it won’t be the last, as they play so nicely together.

The Ingredients

All of the ingredients for this Summer Strawberry Salad with Roasted Beets laid out on a marble board. Piles of fresh strawberries, a bunch of beets with the greens, fresh spinach, fresh basil, a shallot, a crumbled log of fresh goat cheese, and a pile of Marcona almonds.

Strawberries are naturally low in carbs and one of the few keto-friendly fruits, making them a welcome addition to any dish. They have a rich nutritional profile and are very beneficial to your health. They are high in Vitamin C, which is a powerful antioxidant that supports immune function and collagen production. Strawberries are also a great source of fiber, which promotes healthy digestion and gut health. Another benefit is that they contain anthocyanins which have been linked to improved heart health and reduced inflammation in the body.

Beets are also rich in antioxidants, like betalains, which possess anti-inflammatory and detoxifying properties. They are an excellent source of dietary fiber, and nitrates, which can boost blood flow, and support cardiovascular health.

Spinach is a powerhouse of vitamins and minerals. It is rich in Vitamin K, Vitamin A, and folate, which are important for bone health, vision, and cell growth. With its high iron content, spinach helps support red blood cell production and prevents iron deficiency.

Fresh Goat Cheese, (also called fresh chevre , meaning goat in French), is a soft, spreadable cheese made from goat’s milk. This is the most common type of goat cheese and is often served in a log shape. It has the mildest flavor of all of the cheeses made from goat’s milk, as it is often not aged for more than a few days. Goat cheese is lower in lactose than many other types of cheese, making it a good option for those with lactose intolerance. Its creamy texture and mild tang make it a great pairing for sweet and savory flavors.

How To Make This Summer Strawberry Salad

This is a simple salad to make, which comes together in minutes (once the beets have roasted).

Start by roasting the beets (details on how to do this in the recipe below). While these are in the oven, make the salad dressing. Set it aside to infuse. Wash and prep the other ingredients. When the beets are finished roasting, let them cool enough to be handled, and peel them (see notes in the recipe below). Slice the beets into quarters or large chunks, depending on their size. Then toss them with a few tablespoons of dressing. Add the strawberries to this and toss together.

Now you are ready to put this all together. To plate the salad, first add a layer or spinach. Next add a generous layer of the strawberry and beet mixture. Drizzle the salad and greens with the salad dressing. Top with the fresh basil, generous chunks of the fresh goat cheese, and Marcona almonds. Finish off with salt and fresh ground black pepper and you are ready to serve! See it come together below. Scroll down for more tips and tricks.

How To Style This Salad

A gif image showing the steps for how to style and plate a summer strawberry salad.

The first thing to consider when styling a salad, is the role the ingredients have in the final dish. Are there stand-alone ingredients that deserve to be given their own space, like with my Grilled Smoked Mozzarella Salad With Summer Vegetables – or do the ingredients need to be mixed together in order to blend the flavors and create a more uniform experience, like with my Avocado, Egg & Arugula Salad With Lemon Balsamic Vinaigrette.

This Summer Strawberry Salad is best served in a composed style, meaning plated and arranged with purpose.

Tips & Tricks

Here are a few things that might help:

  • To easily peel the beets after roasting, wait for them to cool and then put plastic bags on your hands and gently peel the skin. It should come right off, leaving your hands and nails clean.
  • Toss the roasted beets with the dressing while still slightly warm to help meld the flavors.
  • Add extra zing by drizzling more balsamic vinegar on the finished salad.


Here are some suggested substitutions to make this salad a better fit for your palate, preferences, and diet. If you are looking for specific substitutions, let me know in the comments below!

  • Cheese Alternatives: Feta Cheese, Labneh, Burrata, Ricotta
  • Nut Alternatives: Almonds, Pistachios, Pine Nuts, Hazelnuts, Walnuts
  • Alternative Salad Greens: Fresh Baby Lettuces, Arugula, Microgreens
  • Other Add-Ins: Fresh Thyme, Tarragon, Scallions
  • Make It More Keto-Friendly: Increase the greens and cheese, and reduce the beets – you’ll want more dressing too.
  • Make It Dairy-Free: Omit the cheese and substitute a dairy-free option or try avocado.

More Summer Fruit Salad Recipes To Try

Blood Orange And Roasted Beet Salad With Labneh & Pistachios

Cherry, Pistachio, Arugula Salad With Whipped Feta & Pomegranate Vinaigrette

Peach, Tomato & Burrata Salad

If you make this Summer Strawberry Salad With Roasted Beets & Goat Cheese be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

A close up image of roasted beets, strawberries, chunks of fresh goat cheese, fresh basil, and Marcona almonds drizzled with balsamic dressing.

RECIPE: Summer Strawberry Salad With Roasted Beets & Goat Cheese




Adjust Servings
3 Cups Strawberries, Halved Or Quartered This recipe aims to have a pretty equal strawberry to roasted beet ratio.
3 Cups Beets, Quartered Or In Large Chunks I estimate about 1 medium beet per person., or 2-3 small beets.
4 Cups Fresh Baby Spinach See "Substitutions" above for alternate greens.
1 Generous Handful Fresh Basil Leaves, Finely Cut In A Chiffonade
6 Ounces Fresh Goat Cheese
.5 Cup Marcona Almonds See Substitutions for alternate nuts to use.
Fresh Black Pepper
For The Dressing
2 Tbsp. Fresh Shallot, Minced
8 Tbsp. Extra Virgin Olive Oil
4 Tbsp. Balsamic Vinegar
Nutritional Information
12.5 Grams Net Carbs
10.1 Grams Protein
31 Grams Fat
374 Calories


Preheat the oven.
Preheat the oven to 425°F (220°C).
Mark as complete
Roast the beets.
Wash and dry the beets. Place the whole beets in the center of a large piece of foil. Drizzle them with olive oil and sprinkle with salt. Wrap the foil around them to form a tight, sealed pouch. Place the beet pouch in the oven on a baking sheet (in case the pouch leaks). Roast the beets until they are tender and can be pierced easily with a fork - about 50 minutes to an hour. You should begin to smell them before this point. Once they are done, carefully open the pouch and let them cool. Peel off their skins with your fingers, or rub them with a paper towel. Tip: Cover your hands with plastic baggies to slide off the beet skins to save your skin and nails.
Once peeled, cut them into quarters or large chunks, depending on their size.
Mark as complete
While the beets are roasting, make the salad dressing.
Finely mince the shallot. Mix together the extra virgin olive oil and the balsamic vinegar until it is well blended and viscous. Add in the minced shallot, and set aside.
Mark as complete
Wash and prep the other fresh ingredients.
Wash, prep, and dry the baby spinach, strawberries, and fresh basil. Slice the strawberries in half, or quarter them if they are particularly large.
Mark as complete
Toss the beets and strawberries with some dressing.
Toss the sliced roasted beets with a few tablespoons of the dressing to coat. Add the strawberries and toss.
Note: This can be done in advance and set aside or stored in the refrigerator until you are ready to serve the salad. I would serve this the same day and bring it to room temperature first. (The strawberries start to decline after a day or two in the fridge.)
Mark as complete
Plate the salad.
First add a layer or spinach. Next add a generous layer of the strawberry and beet mixture. Drizzle the salad and greens with the salad dressing. Top with the fresh basil, generous chunks of the fresh goat cheese, and Marcona almonds. Finish off with salt and fresh ground black pepper and you are ready to serve!
Mark as complete

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