Name: Cranberry and Roasted Beet Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 5 medium fresh beets (about 1-1/2 pounds) -; 1 medium pear, chopped -; 1/4 cup dried cranberries -; 2 tablespoons olive oil -; 2 tablespoons balsamic vinegar -; 2 tablespoons cranberry juice -; 1 tablespoon orange juice -; 1/4 teaspoon salt -; 4 ounces crumbled goat cheese -; 1/4 cup sliced almonds -; 2 tablespoons minced fresh parsley -; Fresh arugula or spring mix salad greens, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry and Roasted Beet Salad

1. 5 medium fresh beets (about 1-1/2 pounds) -

2. 1 medium pear, chopped -

3. 1/4 cup dried cranberries -

4. 2 tablespoons olive oil -

5. 2 tablespoons balsamic vinegar -

6. 2 tablespoons cranberry juice -

7. 1 tablespoon orange juice -

8. 1/4 teaspoon salt -

9. 4 ounces crumbled goat cheese -

10. 1/4 cup sliced almonds -

11. 2 tablespoons minced fresh parsley -

12. Fresh arugula or spring mix salad greens, optional -

How to cook deliciously - Cranberry and Roasted Beet Salad

1. Stage

Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries.

2. Stage

In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.