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