Multicolored Veggie and Fruit Salad

Posted by on

This is a delicious salad to enjoy anytime of the year!
  • 2 cups fresh baby spinach leaves 
  • 1 cup of cherry tomatoes
    Sugar Bombs are the best; they come in containers on the vine.
  • 1 ripe pear, cut into 2cm chunks
  • 1/2 white cannelloni beans
  • 2 small golden roasted beets, cut into 2cm chunks
  • 2 small red roasted beets, cut into 2cm chunks
  • Store bought balsamic vinegar dressing
    Like Newman’s Own.
  1. Heat oven to 400 F

  2. Roasting beets:
    - Cut off tops of beets, remove long “root” or tail.
    - Wash and dry them.
    - Cut squares of aluminum foil large enough to cover entire beet.
    - Set beet in center of foil and drizzle tiny amount of extra virgin olive oil.
    - Wrap up each beet loosely.
    - Place in oven, roast for 30 minutes, 45 if beets are large.

  3. Once out of oven, allow to cool for one hour, then unwrap foil and use hands to carefully remove skin, which should come off easily.

  4. Cut beets into chunks or store whole in glass Tupperware container.

  5. Place all ingredients in a bowl, then drizzle dressing.

  6. Enjoy!

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published