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Pear, Beet, and Gorgonzola Green Salad

Yield 8 servings (serving size: about 1 cup)
Prep: 15 minutes; Cook: 90 minutes. You can roast the beets up to 2 days before assembling salad.

Ingredients

  • 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

Nutrition Information

  • calories 180
  • fat 12 g
  • satfat 4 g
  • monofat 7 g
  • polyfat 1 g
  • protein 4 g
  • carbohydrate 17 g
  • fiber 3 g
  • cholesterol 12 mg
  • iron 1 mg
  • sodium 84 mg
  • calcium 112 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. Combine oil and next 5 ingredients in a bowl, stirring with whisk.

  5. Remove pears, beets, and cheese from refrigerator 15 minutes before serving; bring to room temperature.

  6. Place greens in a bowl; top with pears, beets, and cheese, and drizzle with vinaigrette.