Julienne and boil yellow beets until fork-tender. (I only used about 1/2″ of water in the saucepan to boil/steam the beet, keeping the pan tightly covered.) Hull an slice strawberries about 1/8″ – 1/4″ thick. Thinly slice green scallions. I cut the scallions into 2″ sections then julienne them (lengthwise), but you can also slice them crosswise thinly. Drizzle with extra virgin olive oil and red wine vinegar. Add salt and pepper. Toss & serve.