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Roasted Beet Pistachio and Pear salad Recipe

Ingredients

How to make it

  • 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

Reviews & Comments 2

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  • waterlily 15 years ago
    This sounds like a truly inspired flavor and texture combination! Thanks!
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  • noir 16 years ago
    Great recipe...I will be making this one! :)
    Was this review helpful? Yes Flag

The Cook

pointsevenout Athens, AL

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