For the Salad:

2 Dr. Praeger’s Sweet Heat Beet Veggie Burgers

6 cups baby spinach

1 pint strawberries, hulled and sliced

¼ red onion, thinly sliced

4 ounces feta cheese (substitute with a dairy-free feta cheese to make vegan)

1 avocado, pitted and sliced

¼ cup pecans, roughly chopped

For the Lemon Poppyseed Dressing:

¼ cup extra virgin olive oil

3 Tbsp. fresh squeezed lemon juice

1 tsp. Dijon mustard

1 Tbsp. poppyseeds

2 tsp. raw honey or maple syrup

¼ tsp. sea salt

¼ tsp. black pepper


  1. Preheat oven to 450 degrees Fahrenheit.
  2. Add Dr. Praeger’s Sweet Heat Beet Veggie Burgers to an ungreased baking tray and place in preheated oven. Bake for 6 minutes, flip, and bake an additional 6 minutes. Remove from oven and let cool slightly before cutting into quarters.
  3. Prepare lemon poppyseed dressing: add all ingredients to a mason jar and secure with a lid. Shake well to combine.
  4. Prepare salad: add spinach, strawberries, red onion, feta cheese, avocado, and pecans to a large salad bowl. Toss with dressing.
  5. Divide salads between two bowls and top with Dr. Praeger’s veggie burgers. Enjoy!