courtesy of The Sophisticated Caveman

This Roasted Beet and Strawberry Salad takes advantage of an incredible flavor combination to create a simple, yet elegant dish.

Ingredients
1 1/2 pounds red beets peeled and cut into 1 inch cubes
3 tablespoons extra virgin olive oil divided
1 tablespoon white balsamic vinegar
1 spring onion thinly sliced
2 cups strawberries hulled and sliced
1/4 cup basil chopped
1/4 cup walnut pieces
3 cups spinach
1 tablespoon power seeds
sea salt and black pepper to taste

Method

1. Preheat the oven to 400°F.
2. Toss the cubed beets in one tablespoon of olive oil and season with salt and pepper.
3. Transfer the beets to a large baking dish and cover it tightly with aluminum foil. Roast for 60-70 minutes, until the beets are fork tender.
4. In a large mixing bowl, whisk together the remaining two tablespoons of olive oil, vinegar, and a small pinch of salt. Add the beets, sliced strawberries, spring onion and basil to the bowl and gently toss until dressed.
5. Plate the salad and top with the watercress, walnut pieces, and hemp seeds. Enjoy!