Roasted Beet and Strawberry Salad

The Fat Hen's Chef Rick Pawlak's recipe:


5ea beets
7ea Quartered Strawberries
2-3oz Candied Pecans
3oz of arugula or any type of green
2oz of Local Goat Cheese

Champagne Vin:

.5 tbsp Honey
.5 tbsp Dijon mustard
.5 cp Champagne Vin
1.5 cp Oil


Toss beets in olive oil and salt and roasted in oven at 350 degrees for about 30-35 min or until tender. When beets are fully cooked let beets slightly cool and then peel(beets peel easier when they are warm). Then cut beets into bite size pieces. Quarter strawberries. You can use any nuts for this recipe we just like the flavor and texture of the pecans. Rinse greens and crumble goat cheese.

For vin:

Place honey and mustard in mixing bowl. Whisk together and slowly add the champagne vin. Once vinegar is incorporated slowly add oil to emulsify sauce. Make sure you add the oil slowly or your dressing can break. (The honey and mustard help hold the dressing together and they help to add depth to the dressing.

Take all of the dry ingredients and add to a bowl and toss lightly. Then add about 2-3oz of dressing and salt to taste. Place on a nice platter to present.