RECIPE: SPRING BEET SALAD
INGREDIENTS
- 1 Roasted Golden Beet for Each
- 1/2 Cup of Brown Sugar
- 1/4 Cup of Stancato’s Balsamic
- 1 lb of Organic Spring Mix
- 2 oz weight of Red Onion
- 1 Cup of Pecans
- 1/4 Cup of Goat Cheese
- 1/2 Cup of Quartered Strawberries
- 2 Blood Oranges for Each
- 1 Jar of Stancato’s Sweet ‘N Tangy
- 1 Pinch of Salt 2 Tb of Poppy Seeds
DIRECTIONS
- Roast Beet, for 1 hour at 350, leave skin on
- Cool and peel beet, 1/2 inch diced
- In a saute pan, place brown sugar, allow to slightly melt, add diced beets and pecans, sprinkle with salt and Stancato’s Balsamic Dressing
- Toss together then place on cookie sheet, bake at 350 for 10 minutes till candied
- Slice red onions, quarter strawberries, and segment blood oranges
- With a Blender, place blood orange segments, poppy seed and Stancato’s Sweet ‘N Tangy and blend
- Toss Spring mix in Blood orange poppy dressing, top with candied beets, pecans, onions, strawberries and goat cheese
- Enjoy