https://youtube.com/watch?v=htj5syyUWpg%3Frel%3D0%22+allowfullscreen%3E%3C

Turkey and Roasted Beet Salad with Raspberry Vinaigrette

Servings: 4 |

https://youtube.com/watch?v=htj5syyUWpg%3Frel%3D0%22+allowfullscreen%3E%3C

Turkey and Roasted Beet Salad with Raspberry Vinaigrette

Servings: 4

Turkey and Roasted Beet Salad with Raspberry Vinaigrette

Servings: 4

Ingredients

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

Method

  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.