Cranberry And Roasted Beet Salad

• 5 medium fresh beets (about 1-1/2 pounds)
• 1 medium pear, chopped
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons cranberry juice
• 1 tablespoon orange juice
• 1/4 teaspoon salt
• 4 ounces crumbled goat cheese
• 1/4 cup sliced almonds
• 2 tablespoons minced fresh parsley
• Fresh arugula or spring mix salad greens, optional

1. Preheat oven to 425u0b0. Scrub beets and trim tops to 1 in. Wrap in foil; place on a
2. . Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries.
3. In a small bowl, whisk oil, vinegar, juices and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.

fresh beets, pear, cranberries, olive oil, balsamic vinegar, cranberry juice, orange juice, salt, goat cheese, almonds, parsley, fresh arugula

Taken from www.tasteofhome.com/recipes/cranberry-and-roasted-beet-salad/ (may not work)