Author Notes: This combination proved to be really satisfying. Served on a bed of greens, it’s a great lunch dish or nice as a dinner side. You can also serve this salad using apples instead of pears. —Bevi
Serves: 4
Ingredients
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2
ripe pears, peeled and chopped roughly
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2
medium sized golden beets
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3
tablespoons crumbled blue cheese
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1
tablespoon olive oil
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1
capful white wine or champagne vinegar
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1
teaspoon honey
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kosher or sea salt and ground pepper to taste
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4
handfuls greens of your liking
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handfuls Nuts to your liking
Directions
- Wrap the beets in foil and roast in a 425 degree oven, about 45 minutes.
- in the meantime, place the chopped pears in a medium sized bowl, and dress with the honey, olive oil, and vinegar. Let sit.
- When the beets are done, let them cool, then peel and chop into the pears and vinaigrette.
- Stir ingredients thoroughly. Add the salt and pepper to taste.
- Spoon the salad onto the bed of greens. Sprinkle the crumbled blue cheese and nuts atop the beet and pear salad.
- N.B. I used red kale in the photo above.