Here we go… Patricia’s first Food Friday for jillianharris.com and I have to say… given the nice weather, a salad seems perfect for this week! Let me know what you think of the recipe after you try it out!…
Have a good LONG weekend!
Roasted Beet Salad with Pears and Walnuts
Contributed by: Patricia Chuey
This salad is great served with a roasted leg of lamb, rosemary potatoes and grilled asparagus with a little grated Parmesan. OR, for a bikini body lunch, serve it accompanied with a protein-rich skewer of grilled chicken or prawns.
1 tbsp olive oil
5 medium red beets (approx half inch diameter)
3 tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp honey
1/2 lemon (juice only)
1/4 cup extra virgin olive oil
4 cups baby salad greens
2 ripe Bartlett pears, sliced
1/2 cup walnut, halved and toasted
Salt and pepper to taste
Line a baking sheet with parchment paper. Preheat oven to 350°F.
Peel and cut beets into julienne strips, toss with 1 Tbsp oil, place on pan and bake for 20 minutes or until soft. (Toss occasionally to prevent sticking). Cool.
Whisk together vinegar, mustard, honey, lemon juice, salt and pepper until well blended.
Add the oil in a slow stream and stir until vinaigrette thickens.
Add the cooked beets to half of the dressing to marinate for 30 minutes, reserve the other half for serving.
Plate the salad greens and top with endive leaves, pears and walnuts. Top with beets.
Drizzle with the remaining dressing and serve.
If you are looking for a salad that delivers the promise, this is it! Most importantly, it tastes great! The bonus: pears are an excellent source of fibre, walnuts are very high in omega-3 fats and beets are packed with beta-carotene.
Hope you like the salad and let Jilly and I know what you think!