The vibrant beets lend a pink hue to the pears, which sets the mood for Valentine's Day. You can prepare the salad earlier in the day and scoop it onto lettuce leaves just before serving. Canned beets will work in a pinch.
2 beets (about 3/4 pound)
1 cup diced Asian pear or ripe pear
1/4 cup diced celery
2 tablespoons chopped pistachios
3 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon brown sugar
1/4 teaspoon black pepper
Dash of salt
Dash of ground red pepper
2 curly leaf lettuce leaves (optional)
How to Make It
Preheat oven to 425°.
Leave root and 1 inch 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; rub off skins. Dice beets.
Combine beets, pear, celery, and pistachios in a medium bowl.
Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk. Drizzle over beet mixture, tossing gently to coat.
Serve at room temperature or chilled on lettuce leaves, if desired.
All of these ingredients combined to make the most interesting, pretty, and fresh tasting salad! I made the recipe as written, but perhaps next time would reduce the lemon juice just a bit.
Other than that, this is a keeper.
Great recipe. I toasted the pistachios and that brought out their flavor even more. Made it for Valentines day and roasted the beets the day before, (saved the greens for veggies), and pre-preped the ingredients the night before for quick assembly after church. It was great. I had to sub a Bosc pear but it was lovely and picked up the beet color and presented a beautiful Valentine salad. Fairly easy, especially when I could assemble it at the last minute. In retrospect, I could have cut out little heart-shaped beet slices.