Harvest Beet Salad
- Drain beets and reserve 1/4 cup of liquid.
- In a food processor, combine 1/4 cup beets, 1/4 cup liquid from beets, vinegar, oil and honey. Strain and reserve vinaigrette.
- Roll goat cheese in parsley, coating fully. Slice into medallions.
- Arrange arugula and spinach mix on a plate. Top with remaining sliced beets, goat cheese and orange segments. Drizzle with reserved vinaigrette.
Tip: For added crunch top salad with roasted, salted macadamias.
Recipe courtesy of Chef Tricia, ALDI Test Kitchen.