Balsamic, Beet and Blue Salad

A wonderful winter salad that is easy to prepare.  If you don’t have fresh beets to roast at home then pick up a jar of Trader Joe’s “Cut Beets in Vinegar”.  They are prepared with quality, simple ingredients.

3 Tbsp balsamic vinegar

1/2 tsp sea salt

1/4 tsp ground black pepper

1/4 tsp dried oregano

dash of garlic powder

2 Tbsp extra virgin olive oil

3/4 cup roasted beet, diced (see cooks note)

3 Tbsp diced onion

6 cups mixed greens

1/4 cup diced apple

3 Tbsp blue cheese crumbles

2 Tbsp dried cranberries (optional)

2 Tbsp chopped toasted pecans or walnuts (optional)

  1.  In a large salad bowl whisk together the balsamic vinegar salt, pepper, oregano, garlic powder and olive oil.  Toss in the diced beets and onion.  This can rest in the bowl, marinating for up to 3 hrs before serving.
  2. When ready to serve toss the mixed green with the beet and balsamic mixture.  Top the salad with the apple, blue cheese, cranberries and nuts.

Cook’s Note:  To prepare roasted beets, first scrub the beets clean (leave skins on).  Place them in a small baking dish with 1/4 cup of water and cover tightly with foil.  Place in a 375 oven and bake for 60-90 minutes, until fork tender.  Allow the beets to cool, slice off the ends and peel.

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