Roasted Beet Pistachio And Pear Salad |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
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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. 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:
1. Preheat oven to 425*.
2. 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.
3. Combine beets, pears, celery, and pistachios in a medium bowl.
4. 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.
5. 153 calories; 22% from fat
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