GLUTEN-FREE BEET SALAD WITH BALSAMIC VINAIGRETTE

Name: Beet Salad With Balsamic Vinaigrette
Prep time: 15 min
Ingredients: 1/2 cup extra virgin olive oil; 3 tbsp. balsamic vinegar; 1 tbsp. Dijon mustard; 1 garlic clove, minced; Salt & pepper to taste; 6 cups baby spinach; 1 lb. roasted beets, quartered; 1/3 cup red onion, sliced; 1/3 cup goat cheese; 1/3 cup The Toasted Oat Cherry Streusel soft granola; Handful honey roasted pistachios

Bakehouse Magic Cookie Layer Bars taste just how they sound . . . magical. Our version of these classic bars starts with a base layer of The Toasted Oat Cherry Streusel soft granola.

Though we never get sick of this recipe, you can switch it up by mix & matching different chocolate baking chips, nuts & granola flavors.

Beet Salad With Balsamic Vinaigrette

Prep Time15 min

CUISINE
- American
COURSE
- Salad
COOKING METHOD
- No-Bake
DIET

INGREDIENTS

DRESSING

1/2 cup extra virgin olive oil
3 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 garlic clove, minced
Salt & pepper to taste

REMAINING SALAD INGREDIENTS

6 cups baby spinach
1 lb. roasted beets, quartered
1/3 cup red onion, sliced
1/3 cup goat cheese
1/3 cup The Toasted Oat Cherry Streusel soft granola
Handful honey roasted pistachios

INSTRUCTIONS

First, make the dressing by whisking together the dressing ingredients: olive oil, balsamic vinegar, mustard, garlic, salt & pepper. Set aside.

Add baby spinach to a large bowl or on a platter. Add beets, red onion slices, goat cheese, The Toasted Oat Cherry Streusel soft granola & roasted pistachios.

Toss salad with balsamic dressing.