Balsamic Roasted Beet and Prune Salad - California Prunes
Roast tender beets, mix with prunes, greens, and a tangy vinaigrette; top with cheese and pistachios for a flavorful salad.
Ingredients
- 4 small yellow or red beets, trimmed
- 115 ml water
- 62 ml balsamic vinegar
- 3 tablespoons olive oil
- 1 clove garlic, finely chopped
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 160g mixed salad greens
- 8 pitted California Prunes, halved
- 41g crumbled blue cheese
- 38g unsalted shelled pistachios
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