24 medium large strawberries, washed and hulled
2 medium sweet onions, peeled and sliced in 1" slabs
8 oz. goats milk Feta (any salty cheese works well here)
1 medium red beet
6 tbsp. olive oil
2 tbsp. red wine vinegar (any good quality vinegar works well here)
1 tbsp. local honey
8-10 large basil leaves, washed, cut julienne
salt + pepper
- Preheat oven to 400f. Over medium high, heat a cast iron skillet and 2 tbsp. of olive oil. Season onion slices liberally with salt and pepper and carefully place in hot skillet. Cook unturned until cut side is completely black. Turn and repeat on uncooked side. Remove from heat and set aside.
- Coat beet in olive oil and season liberally with salt and pepper. Wrap loosely in foil and place in oven for 45-60 minutes (until cooked through and knife slides out easily when pierced). Allow to cool enough to touch and peel by rubbing away skin with a kitchen rag. Coarsely chop and add to blender along with red wine vinegar, 2 tbsp. olive oil, + honey. Puree until very smooth. Season to taste with salt + pepper.
- On four large plates, arrange strawberries, cut side down. Break cheese into irregular chunks and place between berries. Spool a small pool of beet vinaigrette onto plate and garnish with fresh basil.
- Enjoy with a crisp glass of Spanish rose.