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 Fall Family Fast Fresh Fresh Tomato Recipes Grape Tomatoes Harvest Healthy Healthy Snacking Holiday Keto Friendly Low Carb Lunch Meal Medley Tomatoes Nutritious Quick Salad Sangria Tomato Recipe Tomato Salad Tomatoes Vegetarian
