Beet and Raspberry Salad

1. 1

   Preheat the oven to 350.

2. 2

   Wrap the beets in foil and bake for 1 hour, or until tender.

3. 3

   Let cool slightly, then peel and halve or quarter.

4. 4

   Combine the olive oil and vinegar and season with salt and pepper.

5. 5

   Toss 2 tablespoons of the dressing with the beets.

6. 6

   Toss the mesclun, cilantro, dill and 2 tablespoons of the dressing.

7. 7

   Mound on plates and top with the raspberries, avocado and beets.

8. 8

   Drizzle with the remaining dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.