1

Roasted Beet and Asian Pear Salad

Total Time
1 hr 20 min
Prep
5 min
Cook
1 hr 15 min
Serves
6
Difficulty
Easy
Asian pears, also known as apple pears, are shaped like apples and have golden-brown skin.
Ingredients

uncooked beets

4 cup(s), trimmed

asian pear(s)

1 item(s), peeled and chopped

arugula

1 bunch(es), cleaned and shredded

vinegar

2 Tbsp, Tarragon variety

fresh lemon juice

1 Tbsp

olive oil

1 Tbsp

table salt

¼ tsp

black pepper

tsp

Instructions

  1. Preheat the oven to 400°F. Wrap the beets in foil and roast until fork-tender, about 1 hour and 15 minutes. Unwrap the foil and let the beets cool, then peel and chop. In a large bowl combine the beets, half the Asian pear, and the arugula; toss to combine.
  2. To make the dressing, in a small bowl whisk the vinegar and lemon juice. Drizzle in the oil, whisking constantly, then add the salt and the pepper to taste. Pour over the salad and toss to coat. Serve, scattering the remaining Asian pear over the salads.
Notes
One bunch of beets, which most commonly consists of three beets in varying sizes, usually weighs about a pound.Leave about an inch of stem when you trim the beets, and don’t touch the pointy root end until after they’re roasted (this helps keep the color in the beets and off your hands, clothes, and counters). Save the tops—a good source of vitamins A and C, and tasty, too. Just cook as you would spinach.

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