3/4 lb medium golden or red beets
1 cup cranberry juice cocktail
1/3 cup sweetened dried cranberries
3 tbsp sugar
1 tbsp raspberry vinegar
1 tbsp minced shallots
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp walnut oil
4 cups radicchio
4 cups baby spinach
1/2 cup (2 oz) crumbled soft goat cheese
Preheat oven to 400.
Wrap each beet in aluminum foil. Bake at 400 for 1 hour and 30 minutes or until tender. Discard foil, cool beets for 30 minutes. Trim off beet roots, rub off skins. Cut beets into 1/8-inch thick slices.
Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil, cook 11 minutes or until mixture thickens. Remove from heat. Stif in shallots, salt and pepper. Gradually add oil, stirring with a whisk.
Combine lettuce and spinach in a large bowl. Add cranberry mixture, toss to coat. Place mixture on serving platter. Top with beets and dot with goat cheese.
Serves 4-6
Adapted from Cooking Light
