Roasted Beets Salad with Organic Granola

Ever read a recipe and get inspired to make it right away. One of our staff in our Test Kitchen is a huge Beet Lover. You just have to mention Beets and she's in the mood. Good thing Beets are so healthy for you.

By now you might be thinking Beets?? What this has to do with Berkshire Grain Organic Granola -- good question. By substituting one ingredient, 1/2 cup of chopped pistachios, with 1/4 cup of Berkshire Grain Organic Cranberry -Pumpkin Seed Granola we're able to reduce some of the fat and also increase the fiber of this yummy recipe.

Nutritionally this is what we did:

Original Recipe

1/2 cup Pistachio Nuts

350 calories, 26g fat

Replaced with:

1/4 cup Berkshire Grain Organic Cranberry Pumpkin Seed Granola

130 calories, 3g fat

Roasted Beet Salad and Berkshire Grain Organic Granola

Serves 4

- 4 medium beets, roasted, peeled, and sliced
- 4 ounces goat cheese, crumbled
- 1/4 cup Berkshire Grain Organic Cranberry Pumpkin Seed Granola
- Greens

Dressing:
- 1/4 Cup red wine vinegar
- 1/3 Cup olive oil

- Pinch of salt and pepper

To roast the beets, preheat your oven to 350 degrees. Just brush off any dirt. No need to wash them since we are going to peel them later. Cut off the tops and set them cut side down on a baking sheet. Bake them for about an hour or until a knife will easily pierce one.

Let them cool for a few minutes and then peel and slice them.

The inspiration for this healthy salad came from a recipe we received in a blog we subscribe to. We recommend this blog to you -- great passion for food, interesting recipes and great step by step instructions and photos. For a look at the original recipe and more http://www.macheesmo.com/2009/12/a-meat-and-potatoes-date/