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Beet Salad With Balsamic Vinaigrette

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GLUTEN-FREE BEET SALAD WITH BALSAMIC VINAIGRETTE

beet-salad

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

beet-salad
  • Prep Time15 min

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

1

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

2

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.

3

Toss salad with balsamic dressing.

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