Roasted Beet & Pear Salad Ingredients:
- 1 – beet (pre-boiled and cooled)
- 6 oz. – spring mix
- ¼ lb. – goat cheese
- Salt and Pepper to taste
- 1 – pear
- 1 cup – balsamic vinegar
- ½ cup – toasted mixed nuts.
- 2 tbsp. – olive oil
Roasted Beet & Pear Salad Directions:
- Preheat the oven to 350 degrees. Peel and slice the beet into even wedges. You should get approximately 8 wedges. Lightly spray a cookie sheet with nonstick spray. Place the beet wedges into a small bowl, add 1 tbsp. of the olive oil, and lightly sprinkle salt and pepper on top. Next, gently mix the beets with your hand (watch out your hand may turn slightly pink.) until they are evenly covered with the salt, pepper, and olive oil. Spread the beets out evenly on the sheet pan and roast them in the oven for approximately 10 to 15 minutes. Then turn them over, place them back into the oven for an additional 10 to 15 minutes.
- Place the mixed nuts into a small bowl, add the other 1 tbsp. of olive oil, and lightly sprinkle salt and pepper. Next, gently toss the nuts to coat evenly with the salt, pepper, and olive oil. Then spread them onto a sheet pan and roast them in the oven for approximately 10 to 15 minutes. Watch them closely as they burn quickly.
- Pour the balsamic vinegar into a small sauce pan and place on the stove over a medium high heat. When it comes to a boil reduce the heat to medium low and allow it to reduce by nearly half. At this point is should appear to be the consistency of a syrup. Remove from the heat and set it to the side to cool.
- Place a small handful of the spring mix onto the plate you will be using for the salad. Wash the pear, slice it in half, and remove the seeds and the stem. Slice one half into thin slices. Place half of the slices on each plate and add 3 to 4 beet
wedges to the salad. Crumble the goat cheese over the entire plate and drizzle an ounce or two of the reduced balsamic vinegar on top. As a finishing touch add the toasted nuts on top, and enjoy!
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