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BALSAMIC ROASTED BEET AND DRIED PLUM SALAD

Prep Time: 15 minutes
Servings: 4

Ingredients
• 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


Preparation
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.

Nutritional Information (per serving)
Calories  292 
Cholesterol  13mg 
% of Calories from Fat  59% 
Fat  19g 
Sodium  601mg 
Carbohydrates  26g 
Protein  8g 
Fiber  5g 

California Dried Plum Board
 

 

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