Balsamic Roasted Beet and Dried Plum Salad

Serve as a side salad or enjoy as a main dish

Authored by: California Dried Plum Board

  • Print Recipe
  • Cooking Time: Over one hour
  • Serves: 4
  • Suitable Diets: Vegetarian, Wheat Free

Ingredients

  • 4 small yellow or red beets, 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 mixed salad greens
  • 8 pitted dried plums, halved
  • 1/2 cup crumbled blue cheese
  • 1/4 cup unsalted shelled pistachios

Directions

Heat oven to 375 degrees. Place beets and water in small baking dish. Cover tightly with aluminum foil bake 4560 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 16 ounce can whole beets, drained and sliced may be substituted for 12 oz of fresh beets 4 small.