Texas Living

Strawberry and Red Beet Salad with Fig Balsamic

By Amanda Jane 5.19.15

What do you get when you mix seasonal strawberries, red beets, fresh parsley, and fruity balsamic? A wonderful spring dish you will make over and over again: strawberry and red beet salad with fig balsamic. This salad is filled with fresh, whole ingredients that are as healthy as they are delicious.

The fig balsamic used in this recipe is from a local boutique olive oil store, but any fine-grade balsamic can be substituted in the recipe. If you can get your hands on a rich fig balsamic, you will be glad you did. It is a perfect pairing.

This recipe calls for the beets to be cut julienne style. To julienne something is to cut it into long thin strips, similar to matchsticks. It’s an esthetic touch that gives the salad a great look.

Strawberry and Red Beet Salad in Fig Balsamic

Makes four servings


  • 1 teaspoon fig balsamic vinegar
  • 1 teaspoon extra virgin olive oil
  • 1 pound organic strawberries, stems removed and sliced lengthwise
  • 2 organic red beets, julienned
  • 1 organic pearl red onion, julienned
  • ½ cup of organic Italian parsley leaves
  • salt and black pepper to taste


To make the dressing, combine the fig balsamic vinegar and olive oil and mix thoroughly.

In a large mixing bowl, combine strawberries, beets, onions, and parsley leaves and toss ingredients until mixed well. Season with salt and pepper. Pour fig balsamic mixture into the bowl and toss to coat.

Serve immediately and enjoy.