The Red Salad

Servings: 4
Products Used: Field Fresh Red Leaf Lettuce

Pickled Beets
  • 2 medium red beets with stems trimmed
  • 1/3 cup cider vinegar
  • Salt & Pepper
  • 1/3 cup olive oil


For the Salad
  • 4 cups Tanimura & Antle Red Leaf Lettuce, chopped
  • 1 cup pomegranate seeds
  • 1 cup cherry tomatoes
  • 3oz goat cheese, crumbled
  • Chives, chopped


For the Dressing
  • 1 cup raspberries
  • ¼ cup lemon juice
  • ¼ cup white wine vinegar
  • ¼ cup olive oil
  • 1 Tbsp honey
  • Salt & Pepper to taste
  1. Place beets in a large pot and cover with cold water by 2 inches.
  2. Bring water to a boil over high heat and add a two large pinches of salt.
  3. Reduce heat slightly to maintain a rolling boil. Cook beats until tender, about 30 minutes. Drain and let cool slightly.
  4. Peel beets then cut crosswise into ¼ inch thick slices.
  5. In a medium bowl whisk vinegar, a large pinch of salt and pepper. Add sliced beets and gently toss until covered. Set beets aside to marinate.
  6. Meanwhile, make the salad. Combine all of the salad ingredients in a large salad bowl and gently toss to combine.
  7. Add all dressing ingredients to a blender and process until smooth to make the raspberry vinaigrette.
  8. Top the salad with the pickled beets and drizzle generously with the vinaigrette dressing. Toss to combine and serve immediately.