Roasted Beet Pistachio And Pear Salad
Canned beets can be used in a pinch, but fresh roasted are best. Can be made early and spooned onto lettuce at dinner time. Adaapted from cooking light.
Steps
Preheat oven to 425f degrees.
Leave root and 1 inch of stem on beets , scrub with a brush.
Place beets in a small baking dish.
Bake at 425f degrees for 50 minutes or until tender.
Cool , trim off beet roots , rub off skins , dice beets.
Combine beets , pear , celery , and pistachios in a medium bowl.
Combine juice and next 5 ingredients , stirring well with a whisk.
Drizzle over beet mixture , tossing gently to coat.
Serve at room temperature or chilled on lettuce leaves , if desired.
Ingredients
beets, asian pears, celery, pistachios, fresh lemon juice, honey, brown sugar, black pepper, salt, cayenne pepper, lettuce leaves