Roasted Beet, Pistachio, and Pear Salad

recipe
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.

Yield:

2 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 153
Caloriesfromfat 22 %
Fat 3.8 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 1.1 g
Protein 3.6 g
Carbohydrate 29.9 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 147 mg
Calcium 41 mg

Ingredients

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)

Preparation

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.

Note:

January 2003
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