Name: Cranberry and Roasted Beet Salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 5 medium fresh beets (about 1-1/2 pounds); 1 medium pear, chopped; 1/4 cup dried cranberries; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons cranberry juice; 1 tablespoon orange juice; 1/4 teaspoon salt; 4 ounces crumbled goat cheese; 1/4 cup sliced almonds; 2 tablespoons minced fresh parsley; Fresh arugula or spring mix salad greens, optional

I created this as a healthy, tasty side dish to complement Christmas dinner. This enticing substitute for cranberry relish is excellent with turkey. Even the children loved it! Serve the beet blend alone or on a bed of salad greens. —Brianna St. Clair, Worland, Wyoming

Ingredients

5 medium fresh beets (about 1-1/2 pounds)

1 medium pear, chopped

1/4 cup dried cranberries

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons cranberry juice

1 tablespoon orange juice

1/4 teaspoon salt

4 ounces crumbled goat cheese

1/4 cup sliced almonds

2 tablespoons minced fresh parsley

Fresh arugula or spring mix salad greens, optional

Instructions

1 Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries.

2 In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.