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BALSAMIC-ROASTED BEET SALAD WITH TOASTED PEANUTS AND DRIED PLUMS : Submitted by: Healthy Kitchens Healthy Lives | Date Added: 22 Apr 2013
Listed in: Salad
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BALSAMIC-ROASTED BEET SALAD WITH TOASTED PEANUTS AND DRIED PLUMS
Ingredients



Sometimes we just do not have all the ingredients listed in a given recipe. When it is a good recipe, substituting with similar items will not compromise taste, or appearance. When making this salad I substituted the dried plums for a 1/3 cup of black raisins and used goat cheese instead of bleu cheese.

Yield: 4 portions
Ingredients Amounts
Yellow or red beets, small, about 4 ea.
12 oz.
Water cup
Balsamic vinegar cup
Extra-virgin olive oil 3 Tbsp.
Garlic clove, finely chopped 1 ea.
Granulated sugar 2 tsp.
Salt tsp.
Pepper tsp. Mixed salad greens 4 cups (7 oz.)
Pitted dried plums, halved 8 ea.
Crumbled blue cheese cup (2 oz.)
Peanuts, toasted, chopped cup

Cooking Instructions

Method
1. Heat oven to 375F. Place beets and water in small baking dish. Cover tightly with aluminum foil; bake 45 to 60 minutes or until tender. Cool slightly; peel skin off beets. Cut each beet into 8 wedges; set aside.
2. In small bowl, combine vinegar, oil, garlic, sugar, salt and pepper.
3. 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 peanuts.

Note: One (16 ounce) can whole beets, drained and sliced, may be substituted for fresh

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