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Roasted Beet and Fresh Pear Salad

5 star rating
 

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Submitted by: sharmans

 

Roasted red and golden beets, with fennel, pears and spinach in a light citrus vinaigrette.
 

Ingredients

  • 2 medium beets (preferably 1 red and 1 golden) scrubbed and trimmed
  • 1/2 cup extra virgin olive oil, plus more for drizzling
  • 3 cups orange juice
  • 1 Tbsp lemon juice
  • 5 pears peeled, cored and coarsely chopped
  • 1/2 cup smoked almonds
  • 1 cup julienned fennel
  • Salt
  • Freshly ground pepper
  • 4 cups baby leaf spinach, washed and drained

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Method

Preheat oven to 350 degrees. Place beets on a baking pan, drizzle with oil and salt, and bake 1 hour or until knife tender then let cool. Add orange juice to sauce pan over medium-high heat and reduce to about 1/2 cup. Add lemon juice, salt, pepper and reduce until bubbly and syrupy about 1/2 cup and let cool. Add oil and set aside. Peel and coarsely chop beets and place in medium bowl with pears and fennel. Add dressing and stir to coat. Divide spinach onto 4 plates, add 1/4 of beet mixture to each plate and top with almonds.

 

Notes: This is easy and very healthy. It can be served warm or cold.

 

Number of Servings: 4

 

Submitted by: sharmans ()

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