Ingredients
3 medium fresh beets (about 1 pound)1 package (5 ounces) spring mix salad greens2 medium apples, thinly sliced1 medium carrot, shredded1/2 cup grape tomatoes, halved1/2 cup yellow grape tomatoes or pear tomatoes, halved1/2 cup chickpeas, rinsed and drained1/2 cup coarsely chopped walnuts, toasted4 thick-sliced bacon strips, cooked and crumbledCHERRY VINAIGRETTE:1/2 cup tart cherry preserves3 tablespoons olive oil2 tablespoons red wine vinegar2 teaspoons Dijon mustard1 garlic clove, minced1/4 teaspoon salt1/8 teaspoon pepper
Preparation
Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces.
In a large bowl, combine salad greens, apples, carrot, tomatoes, chickpeas, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
