Pear & Beet Salad with Goat Cheese

Lori Hartnett Leave a Comment

It takes just minutes to make the simple, fresh-tasting dressing for this salad with ingredients you probably have on hand. Toasting the nuts brings out extra flavor and a wonderful aroma; see my Fresh Tip for simple directions. This recipe is easy to double or triple for more servings.

Print Recipe
Pear & Beet Salad with Goat Cheese
Vegetarian, Wheat Free, Gluten Free, Soy Free
Makes:   4 servings  
Makes:   4 servings  
  1. MIX juice, vinegar, oil, mustard, brown sugar and seasoning in small bowl or shaker container.
  2. ARRANGE remaining ingredients on 4 salad plates; drizzle with dressing.
  3. SERVE immediately.
Fresh Tips

Sprinkle with craisins.

Steam beets: Trim and scrub beets, keeping skin on. Cut into quarters lengthwise, which shortens cook time. Place a small pot on the stove and bring 1-inch of water to a boil. Add the beets (use a steamer basket inside the pot, if you have one). Reduce heat to low and cover. Cook 15 to 20 minutes or until beets are tender. Allow to cool; peel beets gently with a paring knife. Cut crosswise into slices.

Toast nuts: Spread nuts evenly on baking sheet. Place in 350ºF oven for 5 minutes or until lightly browned. Cool.

Share this Recipe: