Ingredients
5 medium fresh beets (about 1-1/2 pounds) 1 medium pear, chopped1/4 cup dried cranberries2 tablespoons olive oil2 tablespoons balsamic vinegar2 tablespoons cranberry juice1 tablespoon orange juice1/4 teaspoon salt4 ounces crumbled goat cheese1/4 cup sliced almonds2 tablespoons minced fresh parsleyFresh arugula or spring mix salad greens, optional
Preparation
Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries.
In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.
