Balsamic Roasted Beet and Dried Plum Salad
In this winter salad, the sweetness of balsamic vinegar complements tangy blue cheese and moist dried plums. For convenience, roast the beets the day before, or use canned sliced beets.
4 small yellow or red beets (about 12 ounces), trimmed
1/2 cup water
1/4 cup balsamic vinegar
3 tablespoons olive oil
1 clove garlic, finely chopped
2 teaspoons granulated sugar 1/2 teaspoon salt
1/4 teaspoon pepper
4 cups (7 ounces) mixed salad greens
8 pitted dried plums, halved
1/2 cup (2 ounces) crumbled blue cheese
1/4 cup unsalted shelled pistachios
Heat oven to 375ºF. 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. 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 can (16 ounces) whole beets, drained and sliced, may be substituted for fresh beets.
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