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Roasted Beet & Strawberry Salad
Prep: 15 minutes plus standing and cooling
Bake: 1 hour • Serves: 4
1 tablespoon Our Family® 100% Pure Olive Oil
1/2 teaspoon kosher salt
1 container (5 ounces) baby arugula
2 cups sliced strawberries
1/2 cup Our Family® Seedless Golden Raisins
1/2 cup shelled roasted salted pistachios
1/4 cup plus 2 tablespoons white balsamic dressing
1 cup shaved Manchego cheese
1.Preheat oven to 375°. Rinse beets under cold water and pat dry; rub with oil and salt. Wrap beets individually in aluminum foil; place on rimmed baking pan and bake 1 hour or until easily pierced with knife. Carefully open foil to allow steam to escape; let stand 20 minutes or until cool enough to handle. Peel beets; slice 1/4-inch thick and cut into quarters. Cool completely.
2.In large serving bowl, toss arugula, strawberries, raisins, pistachios, dressing and beets. Makes about 8 cups.
3.Serve salad sprinkled with cheese.
Approximate nutritional values per serving (2 cups):
487 Calories, 31g Fat, 9g Saturated Fat, 28mg Cholesterol, 893mg Sodium,
46g Carbohydrates, 9g Fiber, 30g Sugars, 1g Added Sugars, 16g Protein
