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Berry-Beet Salad

Here's a delightfully different salad that balances the earthy flavor of beets with the natural sweetness of berries. If you prefer, substitute crumbled feta for the goat cheese. —Amy Lyons, Mounds View, Minnesota
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    4 servings

Ingredients

  • 1 each fresh red and golden beets
  • 1/4 cup balsamic vinegar
  • 2 tablespoons walnut oil
  • 1 teaspoon honey
  • Dash salt
  • Dash pepper
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blackberries
  • 3 tablespoons chopped walnuts, toasted
  • 1 shallot, thinly sliced
  • 4 cups torn mixed salad greens
  • 1 ounce fresh goat cheese, crumbled
  • 1 tablespoon fresh basil, thinly sliced

Directions

  • Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender.
  • Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices.
  • In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.
Nutrition Facts
1 serving: 183 calories, 12g fat (2g saturated fat), 5mg cholesterol, 124mg sodium, 18g carbohydrate (11g sugars, 5g fiber), 4g protein. Diabetic exchanges: 2 fat, 1 starch.

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