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Turkey with Roasted Beets and Raspberry Vinaigrette
1 lb beets, washed well, ends trimmed
1 teaspoon canola oil
2 each Gala or Granny Smith apples, coarsely chopped
1/2 each sweet onion, such as Vidalia, thinly sliced
4 each celery ribs, thinly sliced on the diagonal
1 lb (1/2-inch-thick) lean deli turkey breast, (2 to 3 slices), cut into bite-size strips
4 cups Nature's Place Baby arugula
1/2 cup crumbled reduced-fat feta
1/2 cup toasted walnut pieces (optional garnish)
3 tablespoon olive oil
3 tablespoon Balsamic Vinegar
2 tablespoons seedless raspberry jam
1 tablespoon water
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon Black pepper, freshly ground
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Turkey with Roasted Beets and Raspberry Vinaigrette

Turkey with Roasted Beets and Raspberry Vinaigrette

Turkey with Roasted Beets and Raspberry Vinaigrette
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:60 minutes
1. Preheat oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray. Rub beets with oil, place on baking sheet, and roast until tender, 30 to 60 minutes, depending on the size — large beets may take the entire hour to roast. Let beets cool for 30 minutes.
2. While beets roast, make the dressing. In a medium bowl, whisk all the dressingingredients together until jam is dissolved and dressing is smooth. Alternately,combine the ingredients in a jar with a tight-fitting lid and shake until smooth and evenly blended. Toss apples with dressing in a medium bowl and set aside.
3. When beets are cool enough to handle, slip off the skins (this is easy once they're roasted) and discard. Cut beets into bite size chunks. Set aside.
4. Place onion and celery in a large serving bowl. Add a layer of turkey. Add apples and dressing to the bowl. Add a layer of beets and arugula. Sprinkle feta and walnuts, if using, over the salad.
5. Cover and refrigerate until needed. Toss well, but gently, just before serving.
Source: Hannaford fresh Magazine, March - April 2011