Roasted Beet and Berry Salad with Raspberry-Fig Vinaigrette
Beet and Berry Salad:
1medium beetchopped and roasted
1/3cupgoat cheese crumbles*
5ouncesspring green mix
Raspberry Fig Vinaigrette:
1tablespoonfig preservesor more to taste
1/3cupgrapeseedavocado, or olive oil
1/3cuprice vinegar or cider vinegar
Prepare the Raspberry-Fig Vinaigrette:
Add all of the ingredients for the vinaigrette to a small blender and blend until combined. Refrigerate until ready to use.
Prepare the Beet and Berry Salad:
Preheat the oven to 375 degrees F.
Scrub the beet and pat it dry. Chop it into 1/2-inch to 1-inch chunks, then wrap the pieces in foil packet. Place packet on a baking sheet and bake for 45 to 50 minutes, or until beets are soft and juices are seeping out. Allow beet to cool to room temperature.
Add the ingredients for the salad to a large serving bowl. Toss in desired amount of raspberry fig vinaigrette and serve (keep leftover vinaigrette in a sealed jar in the refrigerator for future salads).