This hearty salad begins with hearth-roasted red and golden beets, toasted walnuts, Ocean Spray® Dried Cranberries creamy ricotta cheese, garden fresh spinach and a delectable honey mustard vinaigrette.

Ingredients:

2 cups Baby Spinach

1 Golden Beet, quartered

1 Red Beet, quartered

1 Chioggia Beet, quartered

1 cup Candied Walnuts

½ cup Ocean Spray® Pomegranate Flavored Dried Cranberries          

1 cup Ricotta Cheese

¼ cup Dill, picked

½ cup Honey-Mustard Vinaigrette

On each plate place ½ cup of baby spinach and top with ¼ of each type of beet. Top with ¼ cup of candied walnuts, ¼ cup of Ocean Spray® Dried Cranberries, ¼ cup ricotta cheese, a couple sprigs of dill and 1 oz of drizzled honey-mustard vinaigrette. Serve immediately

Directions:

On each plate place ½ cup of baby spinach and top with ¼ of each type of beet. Top with ¼ cup of candied walnuts, ¼ cup of Ocean Spray® Dried Cranberries, ¼ cup ricotta cheese, a couple sprigs of dill and 1 oz of drizzled honey-mustard vinaigrette. Serve immediately

Yield:

Makes 4 servings