Title: Beet and Asian Pear Salad with Baby Greens
Categories: Vegetables, Fruit, Salads, Dressing
Yield: 4 Servings
4 Trimmed beets (about 1
Pound); scrubbed
1 Asian/Bartlett or Anjou
Pear
1 tb Apple jelly
2 ts Fresh lemon juice
1/2 ts Dijon mustard
1/4 lb Mixed baby greens (about
4 c Loosely packed)
Garnish:
Chopped fresh Chives
In a saucepan simmer beets in water to cover by 1 inch, covered,
40 minutes or until tender. Drain beets and cool. Beets may be
prepared up to this point 1 day ahead and chilled, covered.
Peel beets and cut into 3/4-inch wedges. Peel and core pear and
cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon
juice, and mustard over low heat, stirring, until blended and
jelly is melted. In a bowl combine beets and pear with warm
dressing, tossing to coat.
Divide greens among 4 salad plates and spoon beet mixture over
them. Sprinkle salads with chives.
