Roasted Beet and Asian Pear Salad
- Total Time
Asian pears, also known as apple pears, are shaped like apples and have golden-brown skin.
uncooked beets4 cup(s), trimmed
asian pear(s)1 item(s), peeled and chopped
arugula1 bunch(es), cleaned and shredded
vinegar2 Tbsp, Tarragon variety
fresh lemon juice1 Tbsp
olive oil1 Tbsp
table salt¼ tsp
black pepper⅛ tsp
- 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.
- 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.