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Turkey and Roasted Beet Salad with Raspberry Vinaigrette

Great Tastes 2011/2012

  • 3-4 (3-4) medium beets, washed well, ends trimmed
  • 1 tsp (5 mL) canola oil
  • 1 (1) small red onion, diced
  • 1 (1) large avocado, diced
  • 1 lb (500 g) cooked turkey breast, chopped
  • 4 cup (1 L) arugula
  • 1/2 cup (125 mL) crumbled reduced-fat Feta cheese
  • 1/2 cup (125 mL) walnuts (optional)

Raspberry Vinaigrette

  • 3 tbsp (45 mL) canola oil
  • 3 tbsp (45 mL) balsamic vinegar
  • 1 tbsp (15 mL) lemon juice
  • 2 tbsp (25 mL) raspberry jame
  • 1 tsp (5 mL) Dijon mustard
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) fresh ground black pepper

Preheat oven to 400°F/200°C. Spray baking sheet with cooking spray. Rub beets with 1 tsp (5 mL) of canola oil, place on baking sheet and roast until tender (30-60 minutes). Let beets cool; slip off skins and cut beets into bite-sized chunks. Set aside. Mix salad ingredients in large bowl.

Raspberry Vinaigrette: Combine dressing ingredients in medium bowl and whisk until jam is dissolved and dressing is smooth. Pour over mixed salad and serve.

Recipe courtesy of Manitoba Turkey Producers

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turkeyroastedbeetsalad
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4 Servings
  • Lorna Pettigrew

    This salad looks so good; but, what are the vinaigrette ingredients?

  • Jsbobko

    Looks good, but as Lorna had mentioned…….where’s the ingredients for the Raspberry Vinaigrette

    • pulses

      Hello, we have added the ingredient list for the dressing.

  • foodManitoba web developer

    Hello, we have just added the dressing ingredients – sorry about that.
    Raspberry Vinaigrette:
    3 Tbsp (45 mL) canola oil
    3 Tbsp (45 mL) balsamic vinegar
    2 Tbsp (25 mL) raspberry jam
    1 Tbsp (15 mL) lemon juice
    1 tsp (5 mL) Dijon mustard
    1/4 tsp (1 mL) salt
    1/4 tsp (1 mL) fresh ground black pepper