Harvest Green Salad

• 3 whole medium fresh beets
• 1 large sweet potato, peeled and cubed
• 2 tablespoons water
• 1/2 cup reduced-fat balsamic vinaigrette
• 2 tablespoons jellied cranberry sauce
• 1 package (5 ounces) spring mix salad greens
• 1/2 cup dried cranberries
• 4 ounces crumbled Gorgonzola cheese

1. Wash beets; trim stem and leave root intact. Wrap beets in aluminum foil. Place on a
2. . Bake at 400u0b0 for 1 hour or until tender. Remove foil and cool.
3. In a microwave-safe bowl, combine the sweet potato and water. Cover and microwave on high for 4-5 minutes or until tender. Cool.
4. In a blender, combine vinaigrette and cranberry sauce; cover and process until smooth. Peel beets and cut into slices.
5. On six salad plates, arrange the greens, beets and sweet potatoes. Sprinkle with cranberries and cheese. Drizzle with dressing.

fresh beets, sweet potato, water, vinaigrette, cranberry sauce, spring mix salad greens, cranberries, gorgonzola cheese

Taken from www.tasteofhome.com/recipes/harvest-green-salad/ (may not work)