Beet Salad

Beet Salad

Prep Time: 25 minutes Cook Time: 10 minutes Chill Time: 1 hr - 24 hrs Total Time: 1 hr 35 mins Servings 4

Ingrediences

Salad

2 Hearts of Romaine lettuce, sliced thin

1 bunch of Red leaf lettuce, sliced

4 medium beets, boiled, skinned and sliced

½ c of pecans, toasted

½ c dried cranberries

Dressing

2 large orange

1 c fresh cranberries

2 tsp sugar

½ c balsamic vinegar

½ c Olive Oil

Instructions

In a medium pan over medium-low heat, combine cranberries and juice from oranges.

Cook until berries pop and are soft, about 10 minutes, smash the berries against the sid of the pan to make a paste

Add sugar and balsamic vinegar, combine until sugar is melted and remove from heat.

Pour your dressing through cheese cloth or sieve to remove the liquid and throw away dryed pulp

Add olive oil to cranberry balsamic mixture and whisk until totally incorporated

Allow to cool completely, place in refrigerator until ready to serve over salad. Can be made the day before.

In a large nonmetal bowl put to all the salad inference and toss

Serve salas with dressing on the side so people can add dressing or not to their salad