Pear, Beet, and Gorgonzola Green Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prep: 15 minutes; Cook: 90 minutes. You can roast the beets up to 2 days before assembling salad. Ingredients:
2 peeled beets |
4 cups thinly sliced, firm bosc pears |
1 tablespoon lemon juice |
4 ounces crumbled gorgonzola or blue cheese |
1/4 cup extra-virgin olive oil |
1/4 cup balsamic vinegar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 teaspoons dijon mustard |
1 large shallot, peeled and chopped |
1 (5-ounce) bag spring-greens mix |
Directions:
1. Preheat oven to 350°.
2. Wash beets, leaving wet, and wrap individually in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender (poke a thin-bladed knife through foil to test). Cool in foil. (To cook on stovetop, place beets in saucepan and cover with water; bring to a boil and cook over medium heat until tender. Cool. This takes less time than baking-45 minutes to an hour.) Dice beets.
3. Toss pears with lemon juice in a small bowl; cover, and refrigerate up to 2 hours. Place diced roasted beets and cheese in 2 separate bowls; cover, and refrigerate up to 2 hours.
4. Combine oil and next 5 ingredients in a bowl, stirring with whisk.
5. Remove pears, beets, and cheese from refrigerator 15 minutes before serving; bring to room temperature.
6. Place greens in a bowl; top with pears, beets, and cheese, and drizzle with vinaigrette.
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