Balsamic Beetroot and Mesclun Salad 700x600

Balsamic Beetroot and Mesclun Salad

Directions

Marinate beetroot quarters in the balsamic vinegar for 10 minutes. Heat fry pan to a medium-high heat and cook beetroot for 2-3 minutes.

Add to a salad bowl the mesclun, balsamic beetroot, cranberries and feta and drizzle over the Raspberry Balsamic dressing from the mesclun salad bag. Serve and enjoy.

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