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.
4cupsmixed greensbeet tops, lettuce, kale and nasturtium leaves, washed and spun dry
¼cuppecansif desired, toasted and crumbled
4tablespoonsblue cheesecrumbled
1tablespoonbalsamic vinegarchoose a thick aged balsamic for best flavour
1tablespoonolive oilextra 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.