Roasted Beet, Pistachio, and Pear Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 22%
  • Fat: 3.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.6g
  • Carbohydrate: 29.9g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 147mg
  • Calcium: 41mg


  • 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)


  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.
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