Grilled Beet and Peach Spinach Salad


Serves 4

1 can (15 oz.) Libby’s® Sliced Beets (drained and patted dry; save liquid)
2 tsp honey
8 c baby spinach
2⁄3 c blue cheese crumbles
For Salad:
For Vinaigrette:
1⁄3 c canola oil
1⁄4 c beet liquid (from drained Libby’s® can)
2 tbsp honey
2 tbsp raspberry vinegar
salt & pepper

Over a medium hot grill, place beet and peach slices onto a grill rack coated with cooking spray. Drizzle with honey and cook until heated (about 2 minutes per side for beets and 4 minutes per side for peaches.) Cool slightly on cutting board and then slice into bite size pieces.

While beets and peaches are grilling, make the vinaigrette by whisking together oil, beet liquid, 2 tablespoons honey and vinegar in a small bowl. Whisk in salt and pepper to taste. Set aside.

When ready to assemble salad, gently toss beets, peaches, spinach, blue cheese and pecans together in a large serving bowl. Drizzle vinaigrette on top and gently toss again. Serve immediately.