Harvest Beet Salad

Directions:

1. Drain beets and reserve 1/4 cup of liquid.
2. In a food processor, combine 1/4 cup beets, 1/4 cup liquid from beets, vinegar, oil and honey. Strain and reserve vinaigrette.  
3. Roll goat cheese in parsley, coating fully. Slice into medallions.
4. 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.