This beautiful strawberry and beet summer salad is perfect for a picnic or lunch on-the-go--just pack the dressing on the side!
Tip: To roast beets, preheat oven to 400 degrees F. Wash and trim beets; pat dry with paper towels. Wrap beets in foil. Roast 1 1/4 to 1 1/2 hours or until tender. Remove from oven; cool slightly. Unwrap beets. While holding a beet under cool running water, slip off and discard skin; repeat with remaining beets. Place beets in a covered container, chill 1 to 24 hours.
2 vegetables, 1/2 fruit, 1 1/2 fat