Roasted Beet and Pear Salad

You must try this salad!

This is by far my favorite way to eat beets, and I love beets.  I can't really describe this salad, so you'll just have to make it and see.  It's just that good. :)

First you need a few beets.  If you have large beets, just one or two will do.  I like to make a big batch, because I can eat this salad for every meal.  Wash and peel the beets.  Where you cut off the stems you should have a somewhat flat area.  Place the beet with that down on the cutting board and make fairly thin slices (between 1/8 and 1/4 inch).  Keep all the slices together and turn the beet a quarter turn.  Repeat slicing until the whole beet is cut into julienne strips.  If you like, you can slice them all in half so they aren't so long.  Do the same with as many beets as you want.

Next, toss the beets in a couple tablespoons of olive oil.  Stir them around so they are all coated.  Put into a baking pan and roast in a 350º F oven for about 20 minutes.  Stir occasionally so that the ends don't burn.  Once they are soft, remove them from the oven.  They should look something like this...

Set aside and let cool completely.  You can roast the beets a day or two before you plan to make the salad.  If you roast enough you can have hot beets one day and the cold salad the next. :)

When you are ready to make the salad, put some Spring Mix salad greens on a plate.

  (Variation: If you are serving this to a crowd, you can layer the greens with the pears, walnuts and beets in a large bowl.  I've done about three layers of each, then poured the dressing over the top)

Arrange the pears (sliced or chunked) on top of the lettuce, followed by walnuts, and beets. I also love to add Chavrie soft goat cheese, but my husband won't touch the stuff.  I think it makes the difference in a salad being just good, or being amazing.  But that's just me. :)  Drizzle the salad with the red wine vinaigrette.  Then close your eyes and just enjoy the flavors!

Roasted Beet and Pear Salad

Spring Mix salad greens

2 - 5 beets, julienned and roasted

1-2 tablespoons olive oil

2 ripe pears, sliced or chunked

1/2 cup walnuts ( toasted, optional)

Chavrie soft goat cheese (optional)

Dressing:

3 tablespoons red wine vinegar

2 teaspoon Dijon mustard

2 teaspoons honey

1/8 cup lemon juice

1/4 cup olive oil

To make the dressing, mix vinegar, mustard, lemon juice and honey until blended.  Add the olive oil slowly while whisking until the dressing thickens slightly.