Ingredients
-
2
-
1
-
1/4
-
2
-
3
-
1
-
1/2
-
1/4
-
1
-
1
-
2
-
-
-
-
Directions
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 , 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, 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!, I simply couldn’t eat it, and I usually love beet salads
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Steps
|
1
Done
|
Preheat Oven to 425f Degrees. |
|
2
Done
|
Leave Root and 1 Inch of Stem on Beets, Scrub With a Brush. |
|
3
Done
|
Place Beets in a Small Baking Dish. |
|
4
Done
|
Bake at 425f Degrees For 50 Minutes or Until Tender. |
|
5
Done
|
Cool, Trim Off Beet Roots, Rub Off Skins, Dice Beets. |
|
6
Done
|
Combine Beets, Pear, Celery, and Pistachios in a Medium Bowl. |
|
7
Done
|
Combine Juice and Next 5 Ingredients (juice Through Red Pepper), Stirring Well With a Whisk. |
|
8
Done
|
Drizzle Over Beet Mixture, Tossing Gently to Coat. |
|
9
Done
|
Serve at Room Temperature or Chilled on Lettuce Leaves, If Desired. |
