Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The vibrant beets lend a pink hue to the pears. You can prepare the salad earlier in the day, and scoop it onto lettuce leaves just before serving. Canned beets will work in a pinch.
Ingredients[]
- 2 beets (about 3/4 pound)
- 1 cup cubed Asian pear or ripe pear
- 1/4 cup chopped celery
- 2 tablespoons chopped pistachios
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon brown sugar
- 1/4 teaspoon black pepper
- Dash of salt
- Dash of ground red pepper
- 2 curly leaf lettuce leaves (optional)
Directions[]
- Preheat oven to 425°.
- Leave root and 1 inch of stem on beets; scrub with a brush.
- Place beets in a small baking dish.
- Bake at 425° for 50 minutes or until tender.
- Cool.
- Trim off beet roots and stems; 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.
Yield: 2 servings (serving size: 1 cup)