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    You are in: Home / Recipes / Roasted Beet Salad With Raspberry Balsamic Vinaigrette Recipe
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    Roasted Beet Salad With Raspberry Balsamic Vinaigrette

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    3 Total Reviews

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    • on February 13, 2013

      Excellent salad! Love that dressing (I used raspberry vinegar in place of the red wine vinegar and then added some extra jam and less sugar - my olive oil was pretty strong). I then omitted the cheese and added some thinly sliced apple, orange and celery. Wonderful!

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    • on April 09, 2007

      Incredible! This salad is outstanding.I knew when I saw this recipe that I would LOVE it, and man did I!I am a big beet lover, so this was a treat. I did use a Stilton Bleu, instead of gorgonzola.Stilton is just my favorite.And because I like it so much, I used the full amount listed. Cookie the dressing is wonderful! I had some homemade Raspberry Jam that I used, and in place of the red-wine vinegar, and olive oil, I used raspberry vinegar and Walnut oil that I have recently received in the Regional swap.this has to be one of my all time favorite salads ever!! Thanks Cookie!

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    • on March 21, 2007

      Outstanding salad. I can't say enough about it. It rivals any salad you would get in a restaurant. I cooked the beets the day before so they would have time to chill thoroughly. I did think it was a little heavy on the gorgonzola and only used half what was called for. Marvelous! Selected this one for Zaar Tag.

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    Nutritional Facts for Roasted Beet Salad With Raspberry Balsamic Vinaigrette

    Serving Size: 1 (192 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 539.1
     
    Calories from Fat 453
    84%
    Total Fat 50.4 g
    77%
    Saturated Fat 10.5 g
    52%
    Cholesterol 21.2 mg
    7%
    Sodium 503.8 mg
    20%
    Total Carbohydrate 15.2 g
    5%
    Dietary Fiber 3.1 g
    12%
    Sugars 8.8 g
    35%
    Protein 10.6 g
    21%

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