Photo: Randy Mayor; Styling: Melanie J. Clarke
6 servings

This salad of greens, beets, and goat cheese would please Walter Willett's palate. You can use regular red beets in place of golden beets, or opt for a combination of both.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Wrap each beet in aluminum foil. Bake at 400° for 1 hour and 30 minutes or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices.

Step 3

Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.

Step 4

Combine lettuce and spinach in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.

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Ratings & Reviews

AltheaVet's Review

December 03, 2013
Made this salad for Thanksgiving and it was a huge hit! People said this was the best salad dressing they had ever had in their lives. The beets are a wonderful delicacy but you can certainly have a fine salad without them (I had extra greens but no more beets for leftovers and I just added some chopped walnuts to the salad and it was fantastic.) You can also use pretty much any other salad mix instead of the spinach. Have made this salad 3 times already.

healthnut's Review

July 10, 2012