Roasted Beet Salad With Raspberry Balsamic Vinaigrette

Name: Roasted Beet Salad With Raspberry Balsamic Vinaigrette
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams mixed baby lettuces and spring greens; 3 Tbsps balsamic vinegar; 2 Tbsps dijon mustard; 170 grams gorgonzola, crumbled; 6 servings fresh ground black pepper; 1 Tbsp olive oil; 2 Tbsps raspberry jam; 6 mediums beets, stemmed (red, gold, or a combination, about 1 1/2 pounds total); 3 Tbsps minced red onions; 1 Tbsp red wine vinegar; 6 servings salt & freshly ground black pepper; 1 teaspoons sugar; 237 milliliters walnuts, toasted

Roasted Beet Salad With Raspberry Balsamic Vinaigrette is a gluten free and vegetarian side dish. One serving contains 322 calories, 11g of protein, and 24g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have raspberry jam, balsamic vinegar, walnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.