Dish Up a Tangy-Sweet Salad

MISSION, KS — (Marketwire) — 12/13/12 — (Family Features) Perfect for any season, Baby Beets and Greens Salad showcases earthy beets, tangy goat cheese and toasted nuts in bright, citrus-beet vinaigrette. Don’t be intimidated — it takes just a few minutes to prep and serve this show-stopper.

Beets are the star of the salad and the dressing. Using high-quality Aunt Nellie’s Baby Whole Pickled Beets saves time — they’re picked, pickled and packed at their perfect ripeness, so they retain their farm fresh flavor and high antioxidant profile. Simply add drained, bite-sized baby beets to salad greens and reserve the beet liquid for the salad dressing.

The combination of the tangy-sweet beets balanced by leafy greens serves as a base for mixing and matching various nuts and fruits. If almonds aren’t a favorite, get creative and coat the goat cheese rounds in chopped, toasted pecans or pistachios instead. For a little extra sweetness, dried apricots or other favorite dried fruits make fun salad toppers.

This flavorful dish is fancy enough for company, but can easily be enjoyed on a weeknight with grilled chicken or steak.

1. Drain beets; reserve 2 tablespoons liquid in small bowl. For dressing, whisk together beet liquid, lemon juice, zest, salt and pepper, as desired, then whisk in oil.