Roasted Beet and Asian Pear Salad

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.

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.

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