Great Tastes of Manitoba

Turkey and Roasted Beet Salad with Raspberry Vinaigrette

| Servings: 4

Ingredients

  • 3-4 medium beets, washed well, ends trimmed
  • 1 tsp (5 mL) canola oil
  • 1 small red onion, diced
  • 1 large avocado, diced
  • 1 lb (500 g) cooked turkey breast, chopped
  • 4 cups (1 L) arugula
  • 1/2 cup (125 mL) crumbled reduced-fat Feta cheese
  • 1/2 cup (125 mL) walnuts (optional)

Raspberry Vinaigrette:

  • 3 Tbsp (45 mL) canola oil
  • 3 Tbsp (45 mL) balsamic vinegar
  • 2 Tbsp (25 mL) raspberry jam
  • 1 Tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) fresh ground black pepper

Directions

  1. Preheat oven to 400°F/200°C.
  2. Spray baking sheet with cooking spray.
  3. Rub beets with 1 tsp (5 mL) canola oil, place on baking sheet and roast until tender (30-60 minutes).
  4. Let beets cool; slip off skins and cut beets into bite-sized chunks. Set aside.
  5. Mix salad ingredients in large bowl.

Raspberry Vinaigrette:

  1. Combine dressing ingredients in medium bowl and whisk until jam is dissolved and dressing is smooth.
  2. Pour over mixed salad and serve.

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