"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne


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This recipe for ROASTED BEET SALAD is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




1 (8-oz./225-g.) package arugula (or green of your choice)
1 (17.6 oz./500-g.) package Gefen Ready-to-Eat Beets, beets peeled and cubed
1 yellow beet, peeled and cubed
1 orange beet, peeled and cubed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, crushed
1 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup candied pecans
1/4 cup shelled pistachios


3 tablespoons balsamic vinegar
3 tablespoons mayonnaise
3 tablespoons extra-light olive oil
2 cloves garlic, minced
23 tablespoons honey
1 teaspoon kosher salt
pepper, to taste

Preheat oven to 425 degrees Fahrenheit.

Place the precooked cubed red beets in a small bowl. Place the cubed yellow and orange beets in a second bowl.

In a small measuring cup, combine the olive oil, balsamic vinegar, garlic, kosher salt, and pepper. Pour half the marinade over the red beets and half over the yellow and orange beets. Toss to coat the beets with the marinade.

Transfer the yellow and orange beets to half of a 9- x 13-inch (20- x 30-centimeter) baking pan. Place the red beets in the center of a medium-sized piece of aluminum foil. Seal the foil like a packet and place on the second half of the pan. Roast for 3035 minutes, mixing the yellow and orange beets frequently until soft and tender. Remove beets from oven and cool.


Place arugula in a large salad bowl. Top with roasted beets, candied pecans, pistachios, and feta cheese, if desired. Toss.

Combine the dressing ingredients and blend well. Pour over beet salad before serving.




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