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+ servings
A strawberry, arugula, beet, avocado salad in a big bowl.
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5 from 4 votes

Strawberry + Pickled Beet Salad with White Balsamic Dressing

Just in time for summer BBQs, this Strawberry + Pickled Beet Salad with White Balsamic Dressing is an easy, healthy side dish. Garnished with feta, avocado, crispy quinoa and a tangy vinaigrette, this gluten-free and vegetarian arugula salad is a summertime classic!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Cuisine: American
Keyword: beet salad with feta, healthy spring salad, pickled beet salad, strawberry salad, white balsamic salad
Servings: 4 people
Calories: 235kcal
Author: Olivia Johnson


For the Dressing

For the Salad


  • In a medium pot, combine quinoa with 1/3 cup water. Bring to a boil, cover and simmer for 15 minutes. Once quinoa is fully cooked, spread out on a baking sheet in an even layer. Adjust oven rack to upper third (about 6-8 inches away from the top) and preheat broiler. Roast quinoa for 7-8 minutes, stirring halfway through. Be sure to check frequently as you don't want the quinoa to burn, just to get crispy and crunchy. Set aside to cool.
  • Meanwhile, make the salad dressing by combining all of the ingredients in a small glass bowl and whisking with a fork to combine. Season with salt and pepper to taste.
  • In a large salad bowl, add arugula, strawberries, beets, avocado and crumbled feta. Add the cooled quinoa and drizzle the salad dressing over top. Toss to combine. Serve and enjoy!


Calories: 235kcal