Arugula Salad with Flamin' Raspberry Vinaigrette

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If you love beets, this will quickly become a favorite recipe in your weekly rotation.  Created by our friends at Eat This Yum! it is both healthy and incredibly delicious.  Note: Beets can be roasted the day before you serve the salad.


  • (4) medium-sized beets, peeled and sliced into 1/2 inch rounds
  • (6) cups of fresh arugula
  • (4) ounces of soft fresh goat cheese, coarsely crumbled
  • 5-ounces of Eat This Yum! Flamin Raspberry Preserve
  • 1/4 cup white wine vinegar
  • 1/3 cup extra virgin olive oil, plus 2 Tablespoons for beets
  • Salt and pepper to taste


  1. Preheat oven to 375-degrees
  2. Place salad plates in freezer
  3. Toss sliced beets in bowl with 2-Tablespoons olive oil, salt and pepper
  4. Place beets on sheet pan lined with parchment paper and roast until tender (approx 20-30 minutes). Remove beets from oven and let cool
  5. For vinaigrette, combine 5-ounces of Eat This Yum! Flamin Raspberry with white wine vinegar
  6. Slowly whisk in olive oil
  7. Toss arugula with cooled beets and goat cheese
  8. Divide onto four chilled plates and drizzle with vinaigrette
  9. Season with salt and pepper to taste

Makes 4 servings

Recipe and Photo reprinted with the permission of Eat This Yum!

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