Preparation
15 minutes
Cook Time
30 minutes
Serves
6
Cooking Level
Easy
Ingredients
- For the salad:
- 1 dry pint Pure Flavor® Sangria® Medley Tomatoes, halved
- 1 pack spinach
- 1 container bocconcini cheese
- 1 red beet, peeled and cubed
- 1 red onion, thinly sliced
- ¼ cup toasted almonds, sliced
- 2 tsp olive oil
- Salt and pepper to taste
- For the vinaigrette:
- ⅓ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 tbsp honey
- 2 tbsp water
- 1 tsp Dijon mustard
- Salt and pepper to taste
Directions
Step 1
Preheat oven to 400°F. Arrange beets in an even layer on a large baking sheet. Drizzle olive oil and season with salt and pepper. Roast beets in oven for 30 minutes, tossing halfway. Let them cool.
Step 2
Combine vinaigrette ingredients in a bowl, whisk until combined, and set aside.
Step 3
In a large bowl, add mixed greens, tomatoes, beets, onions, cheese, and almonds. Drizzle with vinaigrette and serve!
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Appetizer Cherry Tomatoes Dinner Dinner Recipes Easy Dinner Ideas Family Fast Fresh Fresh Tomato Recipes Grape Tomatoes Healthy Healthy Snacking Holiday Keto Friendly Low Carb Lunch Meal Quick Recipes - Sangria® Medley Tomatoes Salad Recipes Tomato Salad Tomatoes Vegetarian
