Beet, Goat Cheese, & Fruit Salad Recipe
Easy, healthy beet & fruit salad with goat cheese, pecans, and spinach.
Servings: 6 servings
Equipment
- Everyday White by Fitz and Floyd Oval 16 inch Porcelain Serving Platter, 16-Inch
- Rondin Goat Cheese Log, La Bonne Vie (2 pounds)
- Locally Grown Red Beets, 2 Bunches
- BRIANNAS Home Style Blush Wine Vinaigrette Salad Dressing | Gluten Free, Vegan, Kosher | Made in Small Batches - 12 Fl Oz (2 Pack)
Ingredients
- 2 - Fresh Red Beets
- 2 - Fresh Golden Beets
- 1 Cup Fresh Strawberries Sliced
- 1/2 Cup Fresh Blackberries
- 1/2 Cup Fresh Raspberries
- 2 oz. crumbled goat cheese
- 1/2 cup pecans
- 2-3 Chopped Green Onions
- Fresh Spinach
- 4 tbs. Brianna's Blush Wine Vinaigrette
Instructions
- Bake Beets in the oven with approx. 1/2 inch of water at 350 for 1 hour or until done.
- Wash and Dry all Fruit & Vegetables
- Slice onion and strawberries
- Lay a thin bed of spinach on a large platter
- Allow beets to cool. Peel and slice thinly.
- Add beets, fruit, onion, and nuts to a medium size mixing bowl
- Toss with approx. 4 Tbs. of Salad Dressing
- Add mixture to the bed of spinach
- Top with crumbled feta cheese.
- Enjoy.
Notes
Fruits & Greens can be substituted to suit your taste.