- 2 Tb olive oil
- 1 Tb Basil Balsamic
- 1 tsp honey
- 1 Tb coarse mustard
- Salt and pepper, to taste
- 4 large beets, roasted and sliced
- 1 1/2 C fresh strawberries, washed and quartered
- Handful of fresh basil, torn into smallish pieces
- 1/2 C crumbled chevre
- Place first 5 ingredients in a small jar and shake to emulsify.
- In a bowl, gently toss strawberries and beets with vinaigrette.
- Place into serving bowl and top with chevre and basil.
*As seen on Twin Cities Live June 21, 2019