Balsamic Roasted Beet and Dried Plum Salad

Serve as a side salad or enjoy as a main dish.
Diet Types: Vegetarian, Wheat Free

Ingredients:
4 small yellow or red beets, trimmed
1/2 cup water
1/4 cup Balsamic Vinegar
3 tablespoons olive oil
1 clove garlic, finely chopped
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups mixed salad greens
8 pitted dried plums, halved
1/2 cup crumbled blue cheese
1/4 cup unsalted shelled pistachios

Serves: 4

Cooking Time: Over one hour

Instructions:
Heat oven to 375 degrees. Place beets and water in small baking dish. Cover tightly with aluminum foil; bake 45-60 minutes or until tender. Cool slightly; peel skin off beets. Cut each beet into 8 wedges; set aside. In small bowl, combine vinegar, oil, garlic, sugar, salt and pepper. In large bowl, combine mixed greens, dried plums and beets. Drizzle with Vinaigrette; toss to coat. Arrange salad evenly onto 4 salad plates. Top each with cheese and pistachios. Tip: One 16 ounce can whole beets, drained and sliced may be substituted for 12 oz of fresh beets (4 small).
Authored By: California Dried Plum Board