Prep: 15 minutes; Cook: 90 minutes. You can roast the beets up to 2 days before assembling salad.
2 peeled beets
4 cups thinly sliced, firm Bosc pears
1 tablespoon lemon juice
4 ounces crumbled Gorgonzola or blue cheese
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
1 large shallot, peeled and chopped
1 (5-ounce) bag spring-greens mix
How to Make It
Preheat oven to 350°.
Wash beets, leaving wet, and wrap individually in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender (poke a thin-bladed knife through foil to test). Cool in foil. (To cook on stovetop, place beets in saucepan and cover with water; bring to a boil and cook over medium heat until tender. Cool. This takes less time than baking--45 minutes to an hour.) Dice beets.
Toss pears with lemon juice in a small bowl; cover, and refrigerate up to 2 hours. Place diced roasted beets and cheese in 2 separate bowls; cover, and refrigerate up to 2 hours.
Combine oil and next 5 ingredients in a bowl, stirring with whisk.
Remove pears, beets, and cheese from refrigerator 15 minutes before serving; bring to room temperature.
Place greens in a bowl; top with pears, beets, and cheese, and drizzle with vinaigrette.