1 ½ cups of Veggie Box beets
2 cups Veggie Box strawberries, sliced
Veggie Box basil, roughly chopped
3 cups Veggie Box lettuce, washed and roughly chopped
1 spring onion, sliced thinly
3 tbsps extra virgin olive oil
1 tbsp balsamic vinegar
Salt & pepper to taste
Optional: ¼ cup walnuts/pecans
Optional: 1 tbsp hemp/flax seeds

1 ½ cups of Veggie Box beets 2 cup s Veggie Box strawberries, sliced 3 cup s Veggie Box lettuce, washed and roughly chopped 1 spring onion, sliced thinly 3 tbsp s extra virgin olive oil 1 tbsp balsamic vinegar

Preheat oven to 400F. Peel beets as you would a potato, and chop into 1 inch cubes. Toss cubed beets in 1 tablespoon of olive oil and season with salt and pepper. Transfer beets to a large baking dish wrapped tightly with aluminum foil. Roast for 60-70 minutes, or until beets are fork tender.In a large bowl, whisk together remaining two tablespoons of oil, vinegar, and a tiny pinch of salt. Add in roasted beets, sliced strawberries, spring onion, and chopped basil. Gently toss until all ingredients are evenly dressed.

Plate by topping roughly chopped lettuce with strawberry-beet mixture. Sprinkle with optional nut pieces and seeds.

Recipe adapted from TheSophisticatedCaveman.com