Red Salad with Raspberry Dressing - Kidney Kitchen

Ingredients

• ½ cup raspberries
• 3 tablespoons olive oil
• ⅓ medium beet, cooked through, quartered
• 1 tablespoon balsamic glaze
• 1 tablespoon pomegranate molasses
• 3 tablespoons lemon juice, freshly squeezed
• 2 cups mesclun salad mix
• ½ cucumber, peeled and sliced thinly
• ⅓ cup red kidney beans
• ¼ cup red onion, sliced thinly
• 1 small beet, cooked through, and diced