Roasted Beet and Asian Pear Salad

Yield:
6-8 servings


Asian pear, English cucumber – this salad is like the U.N. of Autumn appetizers. I love creating new combos of yummy salad ingredients – mixing the crisp, fruity flavor of the Asian pear with the earthiness of roasted beets and sweet crunchiness from the candied nuts makes for a truly satisfying salad experience.

Want to take this salad up a notch? Sprinkle some goat cheese crumbles on top if you are serving with a dairy meal.

Roasted Beet and Asian Pear Salad

Ingredients

1/2 pound mixed greens (about 1 large bag)

2 small beets, scrubbed clean and trimmed

1 Asian pear

1/2 seedless English cucumber

1/4 red onion

1/4 cup chopped candied walnuts or pecans

1/4 cup balsamic vinegar

1 Tbsp honey

1 tsp dijon mustard

salt and pepper

1/2 cup extra virgin olive oil

 

Directions

Preheat oven to 400 degrees. Wrap each beet in small piece of foil, and roast for 45 minutes to 1 hour. Set aside and allow to cool completely.

Peel skin away from beets and slice into thin rounds or half moons.

Thinly slice Asian pear, cucumber and red onion.

In a large bowl toss greens, pear, cucumber, red onion and candied nuts together.

In a separate small bowl, whisk together balsamic vinegar, honey, dijon mustard and salt and pepper. Slowly whisk in extra virgin olive oil.

Toss salad with dressing until coated evenly and serve.

Posted on October 3, 2012

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