Broccoli Beet Salad with Raspberry Vinaigrette

• 2 heads broccoli, cut into bite-size pieces
• 1/2 red onion, cut into slivers
• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 1 (14.5 ounce) can no-salt-added beets - drained, rinsed, and halved
• 1/3 cup raspberry jam
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1 cup pecans
• 1/4 cup crumbled goat cheese

1. Mix broccoli, red onion, kidney beans, and beets in a large bowl.
2. Whisk raspberry jam, vinegar, olive oil, and salt in a small bowl; pour over vegetable mixture.
3. Toss broccoli salad with pecans and goat cheese.

broccoli, red onion, dark red kidney beans, salt, raspberry jam, red wine vinegar, olive oil, salt, pecans, goat cheese

Taken from allrecipes.com/recipe/broccoli-beet-salad-with-raspberry-vinaigrette/ (may not work)