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Diet Types: Vegetarian, Wheat Free
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Ingredients:
4 small yellow or red beets, trimmed1/2 cup water1/4 cup Balsamic Vinegar3 tablespoons olive oil1 clove garlic, finely chopped2 teaspoons granulated sugar1/2 teaspoon salt1/4 teaspoon pepper4 cups mixed salad greens8 pitted dried plums, halved1/2 cup crumbled blue cheese1/4 cup unsalted shelled pistachios
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Serves: 4
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Cooking Time: Over one hour |
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| Instructions: |
| Heat oven to 375 degrees. Place beets and water in small baking dish. Cover tightly with aluminum foil; bake 45-60 minutes or until tender. Cool slightly; peel skin off beets. Cut each beet into 8 wedges; set aside. In small bowl, combine vinegar, oil, garlic, sugar, salt and pepper. In large bowl, combine mixed greens, dried plums and beets. Drizzle with Vinaigrette; toss to coat. Arrange salad evenly onto 4 salad plates. Top each with cheese and pistachios. Tip: One 16 ounce can whole beets, drained and sliced may be substituted for 12 oz of fresh beets (4 small). |
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