Roasted Beet, Pistachio, and Pear Salad

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

1. Preheat oven to 425°.
2. 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.
3. Combine beets, pear, celery, and pistachios in a medium bowl.
4. Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk. Drizzle over beet mixture, tossing gently to coat.
5. Serve at room temperature or chilled on lettuce leaves, if desired.