Creamy Beet Salad

• 3 cups Heinz Apple Cider Vinegar
• 3 cups sugar
• 18 each fresh beets, unpeeled
• 3 cups heavy cream
• Philadelphia Light Brick Cream Cheese Spread, softened
• 1 cup pine nuts, toasted
• 1 cup olive oil
• 6 Tbsp. fresh chives, chopped
• 2 Tbsp. salt
• 3 gal. mixed salad greens, torn

1. Cook vinegar and sugar in saucepan on medium heat until sugar is dissolved, stirring occasionally.
2. Place beets in half-hotel pan (or in one-fourth hotel pan for trial recipe).
3. Pour vinegar mixture over beets; cover pan with foil.
4. Bake in 350 degrees F convection oven 50 min.
5. to 1 hour or until beets are tender; cool.
6. Peel beets; cut each into 4 slices.
7. Refrigerate until ready to use.
8. Meanwhile, beat cream until stiff peaks form; set aside.
9. Beat cream cheese spread in large bowl until creamy.
10. Fold in half the whipped cream until well blended; fold in remaining whipped cream.
11. Make quenelles with cream cheese mixture, using 2 Tbsp.
12. (30 mL) for each.
13. Refrigerate until ready to use.
14. Combine pine nuts, oil, chives and salt.
15. For each serving: Toss 2 cups (500 mL) greens with 1 Tbsp.
16. (15 mL) of the pine nut mixture.
17. Place greens around edge of salad plate; arrange 3 beet slices in centre.
18. Top with a cream cheese quenelle.

apple cider vinegar, sugar, fresh beets, heavy cream, cream cheese, pine nuts, olive oil, fresh chives, salt, mixed salad greens

Taken from www.kraftrecipes.com/recipes/creamy-beet-salad-124740.aspx (may not work)