Holiday Salad

For a different twist, use julienned jicama in place of the roasted beets.
Servings 8 servings
Prep Time


  • 1/2 cup extra virgin olive oil
  • 1/4 cup berry-flavored vinegar
  • 3 tablespoons Sugar
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon Salt
  • dash freshly ground black pepper
  • 8 cups spring mix
  • 2 cups baby spinach stems removed
  • 1 cup thinly sliced or julienned roasted beets
  • 1 cup crumbled white Stilton cheese with dried candied lemon peel or with dried apricot


  1. In medium bowl, whisk together first six ingredients.
  2. In large bowl, toss greens with ½ cup dressing. Arrange greens on a platter or eight individual salad plates. Top with beets; sprinkle with cheese and drizzle with remaining dressing, as desired. Serve immediately.

Recipe Notes

To roast beets, wrap two trimmed, scrubbed beets in foil; place on baking sheet. Bake in a preheated 400 F oven until tender (about 1 hour). Cool; peel.