Recipe courtesy of Behr

Beet, Tomato, and Strawberry Salad

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  • Total: 15 min
  • Prep: 15 min
  • Yield: 8 Servings
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2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup extra-virgin olive oil

1 pound strawberries, hulled and sliced

1 pint grape or cherry tomatoes, halved

12 ounces Campari tomatoes, quartered

4 small roasted and peeled beets, sliced


  1. Whisk the vinegar, mustard, salt, and pepper in a large bowl. Continue whisking while adding the oil in a slow, steady stream, until the vinaigrette is smooth. Add the strawberries, tomatoes, and beets. Gently toss with your hands until everything is evenly coated. Serve immediately.

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