Pear and Beetroot Winter Salad - Winter's Fruits and Roots
Golden beet roots, Anjou pears, on a bed of red leaf lettuce, fresh herbs, Gorgonzola and moon grapes sprinkled with pistachios and a drizzle of apple cider vinegar and olive oil.
Course Salads and Veggies
Cuisine Mediterranean
Keyword Pear and Beetroot Winter Salad
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Equipment
1 Large Serving Platter
Ingredients
2Golden Beets cooked
1Red Pear finely sliced
1Green Pearfinely sliced
1Lemon
20Moon Grapes or any variety washed and cut in half
2tbspPistachios
6Kale or Red Top Lettuce washed and thick stems removed
1Garlic clovecrushed
2tbspOlive oil
2tbspApple Cider Vinegar
Salt to taste
Fresh herbs - Several sprigs, Marjoram Thyme or Oregano
2ozGorgonzola or Blue Cheese
Instructions
In a small bowl, whisk the apple cider vinegar, olive oil and garlic. Set aside at room temp.
Squeeze the lemon juice into a flat bowl. Core and slice the pears 1/4 inch thick (leaving the full shape of the pear exposed), and quick toss those in the lemon juice. Remove with a slotted spoon and set aside.
Peel the roasted beets, slice about 1/4 inch thick and toss into the lemon juice to retain their color. Remove beets, one at a time, and set on a plate or parchment paper.
On a large serving platter, arrange leaves of greens down first. Arrange the beets and pears on top of the greens. Sprinkle a bit of salt as you like.
Place the grapes nicely, sprinkle the pistachios and crumble the cheese on top.
Gentled cover and set aside until ready to serve. Can be done 30 minutes before.
Just before serving, drizzle the Salad Dressing across each salad with a spoon.