Roasted Pear and Beet Salad |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This salad is great served with warm pears. Roast the pears immediately after the beets and toss them into the salad while still warm. Also the flavors of watercress and blue cheese just set the deal! Ingredients:
3 small beets or 2 medium beets |
1 1/2 tablespoons extra virgin olive oil |
1 teaspoon red wine vinegar |
1/2 teaspoon salt |
ground black pepper |
4 ounces blue cheese, crumbled |
4 pears |
2 bunches watercress, washed dried and stemmed (about 6 cups) |
Directions:
1. Adjust oven rack to lower-middle position; heat oven to 350°F Wrap each beet in foil and roast until fork can be inserted and removed eith little resistence, 1 to 1 1/2 hours; unwrap beets. When cool enough to handle, peel and cut beets lengthwise into quarters; cut each quarter n half into wedges.
2. Peel and core pears. Wrap in foil. Roast in oven for 1/2 - 3/4 hour, or until fork tender. When cool enough to handle, cut in slices.
3. Whisk togehter oil, vinegar, salt and pepper ot taste in small bowl.
4. Conbine beets, blue cheese, and watercress in large serving bowl. Add pears and vinaigrette; toss gently to combine. Serve immediately.
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