Layered Beet and Raspberry Salad


  • Vinaigrette:
  • 1 c raspberries
  • 3 T sugar
  • 3 T red wine vinegar
  • 4 T balsamic vinegar
  • ½ t Freshly ground black pepper
  • 1 c extra-virgin olive oil
  • + 5 more ingredients
    • Salad:
    • 1 (5-ounce) container mixed greens or frisée
    • 6 golden or red beets, roasted, peeled and sliced
    • 4 oz crumbled goat cheese
    • 1 pt fresh raspberries

To prepare vinaigrette, combine raspberries and sugar in a saucepan. Cook over medium heat until berries release their juices and sugar dissolves. Remove from heat. Press through a fine sieve to remove seeds. Place berry pure in the bowl of a food processor. Add vinegars, salt and pepper, and ...

View full recipe at Relish


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