Harvest Green Salad

1. 1

   Wash beets; trim stem and leave root intact. Wrap beets in aluminum foil. Place on a

2. 2

   . Bake at 400u00b0 for 1 hour or until tender. Remove foil and cool.

3. 3

   In a microwave-safe bowl, combine the sweet potato and water. Cover and microwave on high for 4-5 minutes or until tender. Cool.

4. 4

   In a blender, combine vinaigrette and cranberry sauce; cover and process until smooth. Peel beets and cut into slices.

5. 5

   On six salad plates, arrange the greens, beets and sweet potatoes. Sprinkle with cranberries and cheese. Drizzle with dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.