Harvest Beet Salad

Prep Time: 15 minutes   |   Total Time: 15 minutes   |   Servings: 2  

Ingredients:

• 16 ounces  Happy Harvest  Sliced Pickled Beets, divided
• 1/4 cup  Priano  Red Wine Vinegar
• 1/2 cup  Carlini  Extra Virgin Olive Oil
• 1 tablespoon  Berryhill  Honey
• 4 ounces  Emporium Selection  Herb Goat Cheese Log
• 2 tablespoons  Stonemill  Parsley Flakes
• 5 ounces  Simply Nature  Organic Arugula & Spinach Mix
• 1 Orange, segmented

These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Drain beets and reserve 1/4 cup of liquid.
2. In a food processor, combine 1/4 cup beets, 1/4 cup liquid from beets, vinegar, oil and honey. Strain and reserve vinaigrette.
3. Roll goat cheese in parsley, coating fully. Slice into medallions.
4. Arrange arugula and spinach mix on a plate. Top with remaining sliced beets, goat cheese and orange segments. Drizzle with reserved vinaigrette.

Tip: For added crunch top salad with roasted, salted macadamias.

Recipe courtesy of Chef Tricia, ALDI Test Kitchen.