Roasted Pear and Beet Salad
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3 small beets or 2 medium beets
- 1 1⁄2 tablespoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1⁄2 teaspoon salt
- ground black pepper
- 4 ounces blue cheese, crumbled
- 4 pears
- 2 bunches watercress, washed dried and stemmed (about 6 cups)
directions
- Adjust oven rack to lower-middle position; heat oven to 350°F Wrap each beet in foil and roast until fork can be inserted and removed eith little resistence, 1 to 1 1/2 hours; unwrap beets. When cool enough to handle, peel and cut beets lengthwise into quarters; cut each quarter n half into wedges.
- Peel and core pears. Wrap in foil. Roast in oven for 1/2 - 3/4 hour, or until fork tender. When cool enough to handle, cut in slices.
- Whisk togehter oil, vinegar, salt and pepper ot taste in small bowl.
- Conbine beets, blue cheese, and watercress in large serving bowl. Add pears and vinaigrette; toss gently to combine. Serve immediately.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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