Pear, Beet, and Gorgonzola Green Salad

Prep: 15 minutes; Cook: 90 minutes. You can roast the beets up to 2 days before assembling salad.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 180
  • Fat: 12g
  • Saturated fat: 4g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1g
  • Protein: 4g
  • Carbohydrate: 17g
  • Fiber: 3g
  • Cholesterol: 12mg
  • Iron: 1mg
  • Sodium: 84mg
  • Calcium: 112mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 4. Combine oil and next 5 ingredients in a bowl, stirring with whisk.
  5. 5. Remove pears, beets, and cheese from refrigerator 15 minutes before serving; bring to room temperature.
  6. 6. Place greens in a bowl; top with pears, beets, and cheese, and drizzle with vinaigrette.
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