2 medium sized beets
2 ripe pears, chopped into 1/2 inch pieces or sliced thin
a few handfuls of salad greens of your choice
1/2 cup feta cheese (or goat cheese), crumbled
1/4 cup toasted nuts such as walnut, pine, or pecans
1-2 Tbsp Extra Virgin Olive Oil or Almond Oil
Drizzle of honey
Drizzle of balsamic vinegar
salt & pepper
*optional ingredient - 1/4 - 1/2 cup cooked quinoa
INSTRUCTIONS.
Step 1 is roasting the beets. Preheat oven to 350 degrees fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool...as soon as they are cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into 1/2 inch cubes or slice thin, depending on the texture you like. You may do this step a day ahead, if desired.
Step 2 is assembling the salad. Assemble all the ingredients in a bowl or on a platter. Drizzle with oil, balsamic vinegar, and honey. Sprinkle salt and pepper
Optional Step is to take the cooked quinoa and toast it in a saute pan with a small amount of oil. Add it when you assemble the salad ingredients.
Recipe modified from loveandlemons.com
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