Roasted Beet, Pistachio and Pear Salad

Submitted by Derf2440

"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: 1hr 5mins
• Ingredients: 11
• 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.

Reviews

[sugarpea]

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

 

[MadCatKim]

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.

 

[Mom2girls]

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.

 

[Rita1652]

Yummy! This was served as the salad for Mothers Day and it good! I did roast 3 beets but added jar beats as well to make a bigger salad! A Keeper!

 

[januarybride]

I really enjoyed this. . .and as I come back to rate it I realize I left off the nuts which would certainly have made it outstanding (4 stars without nuts and I am going to give you the benefit of the doubt that the nuts would push it to 5 stars). For the dressing, I used 2 T of lemon juice and 2 T of grapefruit juice, added 1/2 tsp of spicy mustard, and skipped the sugar. . .oh, and I put in a small shake of some cinnamon that tastes more like chai. Loved the slight heat from the cayenne. My beets were pink so they were a little too mild for this recipe - I would recommend red beets for this one. Thanks for sharing this low calorie recipe which we had for lunch with a half a baked potato!