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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