Beet and Pear Salad with Blue Cheese and Pecans
When I plant my last crop of vegetables at the end of the summer, I make sure to plant some fall beets so that making this fancy, delicious salad is convenient and easy. Use a mix of fall salad greens including beet tops, kale, lettuce and nasturtium leaves for a variety of colour, taste and texture. The addition of crumbled blue cheese complements the sweetness of the beets and pears perfectly, but if you prefer a milder flavour cheese, substitute with soft goat cheese.
Equipment
- salad spinner
- tin foil
Ingredients
- 3 medium beets washed and trimmed of leaves
- 1 large pear Bosc or Bartlett
- 4 cups mixed greens beet tops, lettuce, kale and nasturtium leaves, washed and spun dry
- ¼ cup pecans if desired, toasted and crumbled
- 4 tablespoons blue cheese crumbled
- 1 tablespoon balsamic vinegar choose a thick aged balsamic for best flavour
- 1 tablespoon olive oil extra virgin
Instructions
- Preheat oven to 400°F.
- Rub olive oil on the beets and wrap in tin foil. Roast in the oven for about 40 minutes or until a fork easily pierces the beets. Cool slightly and then peel the beets. Slice the beets and set aside to cool.
- Divide the greens between two plates. Top with sliced pear, cooled beets, crumbled blue cheese, and pecans.
- Drizzle with olive oil and balsamic vinegar and serve.
Nutrition
Calories: 397kcalCarbohydrates: 50gProtein: 10gFat: 21gSaturated Fat: 4gCholesterol: 11mgSodium: 416mgPotassium: 1186mgFiber: 12gSugar: 31gVitamin A: 1129IUVitamin C: 36mgCalcium: 144mgIron: 3mg
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