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    You are in: Home / Recipes / Roasted Beet, Pistachio and Pear Salad Recipe
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    Roasted Beet, Pistachio and Pear Salad

    Roasted Beet, Pistachio and Pear Salad. Photo by Lusenda

    1/1 Photo of Roasted Beet, Pistachio and Pear Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Derf's Note:

    Canned beets can be used in a pinch, but fresh roasted are best. Can be made early and spooned onto lettuce at dinner time. adaapted from Cooking light.

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    Units: US | Metric


    1. 1
      Preheat oven to 425f degrees.
    2. 2
      Leave root and 1 inch of stem on beets, scrub with a brush.
    3. 3
      Place beets in a small baking dish.
    4. 4
      Bake at 425f degrees for 50 minutes or until tender.
    5. 5
      Cool, trim off beet roots, rub off skins, dice beets.
    6. 6
      Combine beets, pear, celery, and pistachios in a medium bowl.
    7. 7
      Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk.
    8. 8
      Drizzle over beet mixture, tossing gently to coat.
    9. 9
      Serve at room temperature or chilled on lettuce leaves, if desired.

    Ratings & Reviews:

    • on March 11, 2004


      Wonderful salad that mde everybody happy. Light, fresh and delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2003


      I had small beets so I roasted six of them. Also, I used 2 Tbsp OJ and 1 Tbsp lime juice since I realized too late that I was out of lemon juice. It worked nicely. I find that the pistachios and cayenne give this dish just the right kick. Nice job.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2003


      I made this salad when I saw it in "Cooking Light" and loved it. I also roasted my beets, it was so easy and the presentation is beautiful, great for a dinner party.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Roasted Beet, Pistachio and Pear Salad

    Serving Size: 1 (128 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 109.2
    Calories from Fat 33
    Total Fat 3.6 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 127.2 mg
    Total Carbohydrate 18.9 g
    Dietary Fiber 2.1 g
    Sugars 15.1 g
    Protein 2.6 g

    The following items or measurements are not included:

    Asian pears

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