Courtesy of Georgetown Market http://www.georgetownmarket.com

Balsamic Roasted Beet and Dried Plum Salad Diet Type: Vegetarian Cooking Time: Over one hour Ingredients:   4 small yellow or red beets, trimmed   1/2 cup water   1/4 cup Balsamic Vinegar   3 tablespoons olive oil   1 clove garlic, finely chopped   2 teaspoons granulated sugar   1/2 teaspoon salt   1/4 teaspoon pepper   4 cups mixed salad greens   8 pitted dried plums, halved   1/2 cup crumbled blue cheese   1/4 cup unsalted shelled pistachios   Directions: Heat oven to 375 degrees. Place beets and water in small baking dish. Cover tightly with aluminum foil; bake 45-60 minutes or until tender. Cool slightly; peel skin off beets. Cut each beet into 8 wedges; set aside. In small bowl, combine vinegar, oil, garlic, sugar, salt and pepper. In large bowl, combine mixed greens, dried plums and beets. Drizzle with Vinaigrette; toss to coat. Arrange salad evenly onto 4 salad plates. Top each with cheese and pistachios. Tip: One 16 ounce can whole beets, drained and sliced may be substituted for 12 oz of fresh beets (4 small). Servings: 4 Author: California Dried Plum Board

Nutrition Facts Serving Size: 1 Servings per Recipe: 4 Amount Per Serving  Calories 288 Calories from Fat 169  % Daily Value* Total Fat 19g 29%   Saturated Fat 5g 25%   Mono Fat 11g   Cholesterol 13mg 4% Sodium 597mg 25% Total Carbs 26g 9%   Dietary Fiber 5g 21%   Sugars 1g   Protein 8g   Iron 15% Calcium 14% Vitamin C 21% Vitamin E 12% Vitamin A 20% Vitamin B-12 3% Vitamin B-6 15% Pantothenic acid 6% Niacin 6% Riboflavin 12% Thiamin 13% Folate 44% Selenium 8% Manganese 40% Copper 15% Zinc 8% Potassium 20% Phosphorus 18% Magnesium 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.