Recipe

Roasted Beet Pistachio And Pear Salad Recipe

	Pointsevenout / All my dishes 2 years, 2 months ago The vibrant beets lend a pink hue to the pears. You can prepare the salad earlier in the day, and scoop it into lettuce leaves just before serving. Canned beats work well in a pinch. This is a good salad. Lifted from Cooking Light 2004. Prep:10m Cook:60m Servings:2	Pointseveno
	salad

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Ingredients

2 beets (about 3/4 pound)

1c asian pear or ripe pear, cubed

1/4c celery, chopped

2T pistachios, chopped

3T lemon juice, fresh

1T honey

1/2t brown sugar

1/4t 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" 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, pears, 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 over lettuce leaves, if desired.

153 calories; 22% from fat

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