Roasted Beet, Pistachio and Pear Salad

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.

• Ready In: 1 hr 5 mins
• Serves: 2

Ingredients

• 2  beets (about 3/4 pound)
• 1  cup  diced Asian pears or 1  cup  ripe pear
• 1⁄4 cup  diced celery
• 2  tablespoons  chopped pistachios
• 3  tablespoons fresh lemon juice
• 1  tablespoon honey
• 1⁄2 teaspoon brown sugar
• 1⁄4 teaspoon black pepper
• 1  dash salt
• 1  dash cayenne pepper
• 2  curly leaf lettuce leaves (optional)

Directions

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