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:
- Drain beets and reserve 1/4 cup of liquid.
- In a food processor, combine 1/4 cup beets, 1/4 cup liquid from beets, vinegar, oil and honey. Strain and reserve vinaigrette.
- Roll goat cheese in parsley, coating fully. Slice into medallions.
- 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.
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"1/4 cup Priano Red Wine Vinegar",
"1/2 cup Carlini Extra Virgin Olive Oil",
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"4 ounces Emporium Selection Herb Goat Cheese Log",
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