Recipes Beet and Raspberry Salad Be the first to rate & review! More Terrific Salads By Janie Hibler Updated on December 28, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 1 hrs 25 mins Yield: 4 Ingredients 5 small beets (2 ounces each) 1/4 cup extra-virgin olive oil 2 tablespoons white wine vinegar Salt and freshly ground pepper 3 ounces mesclun (6 cups) 1/2 cup small cilantro sprigs 1/2 cup small dill sprigs 1 cup raspberries 1 small Hass avocado—sliced lengthwise 1/4 inch thick Directions Preheat the oven to 350°. Wrap the beets in foil and bake for 1 hour, or until tender. Let cool slightly, then peel and halve or quarter. Combine the olive oil and vinegar and season with salt and pepper. Toss 2 tablespoons of the dressing with the beets. Toss the mesclun, cilantro, dill and 2 tablespoons of the dressing. Mound on plates and top with the raspberries, avocado and beets. Drizzle with the remaining dressing and serve. Notes One serving 251 calories, 21.9 gm total fat, 3.2 gm saturated fat, 15 gm carb. Rate it Print