The Spring Salad (Beet, Strawberry, Pecan and Orange)

This salad is made up of the best of the “end of winter” fruits & veggies as well as a pop of fresh flavor from the strawberries which are a spring fruit. Recipe adapted from



  • 1 medium beet (roasted in foil)
  • 1 orange
  • 1 medium carrot
  • 5 medium strawberries
  • 10 raw pecan nut halves
  • 3 cups leafy greens (or 1 big handful)


  • a squeeze of fresh lemon juice
  • 1 teaspoon olive oil
  • sea salt & cracked black pepper (to taste)


Salad steps:

  1. roast the beet in foil at 360 F for 40-60 minutes (or until soft)
  2. once cooked, leave the beet to cool and remove peels (if fully cooked, peels should come off easily)
  3. rinse all fresh ingredients
  4. peel and slice the orange
  5. remove the stalks from the strawberries and slice
  6. peel and grate the carrot
  7. roughly chop the leafy greens
  8. mix all ingredients together in a salad bowl
  9. add the raw pecan halves to salad & toss


  1. mix olive oil, fresh lemon juice & sea salt together in a small bowl
  2. drizzle over salad
  3. add cracked black pepper (optional) Serve fresh, eat & enjoy!
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