15 minutes
Cook Time
30 minutes
Cooking Level


  • 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


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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