Roasted beets, fresh strawberries, and hazelnuts are topped with Haystack Mtn. Goat Cheese Ravioli for a beautiful spring salad.
1 (12 oz.) package Pappardelle’s Pasta Haystack Mtn. Goat Cheese Ravioli
3 cups spinach or spring salad mix
1 large red beet, roasted, skins removed, diced
1 large golden beet, roasted, skins removed, diced
½ pint strawberries, thinly sliced
¼ cup roasted hazelnuts, roughly chopped
2 tbsp. Bella Sol California Meyer Lemon Olive Oil
1 tbsp. balsamic vinegar
¼ cup goat cheese crumbles, optional
1. Bring a large pot of lightly salted water to a boil. Cook ravioli for 6-8 minutes or until al dente. Carefully drain. Run under cool water to stop the cooking process. Set aside at room temperature.
2. In a large mixing bowl, toss together the remaining ingredients, except the olive oil and balsamic, until evenly combined. Plate the salad mix and top with the ravioli.
3. Whisk together the olive oil and balsamic until emulsified. Drizzle over the salad and enjoy!