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Washington State Pear and Beet Salad Recipe

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This recipe for Washington State Pear and Beet Salad, by , is from Fruit Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melba Rademacher Strand
Added: Thursday, June 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 med. beets (about 1 1/2 lb. without tops),
1 med. orange,
1/4 c. olive oil,
1 tbl. red wine vinegar,
1 tsp. salt,
1/2 tsp. Dijon mustard,
3 med. Bartlett Pears,
8 c. romaine lettuce (l small head),
Orange-peel strips for garnish,


Directions:
Directions:
1. In a 3 qt. saucepan, heat beets and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer, until beets are fork-tender (30 to 35 min.),
2. Meanwhile, grate 1/2 tsp. peel and squeeze 2 tbl. juice from orange. In large bowl, with wire whisk or fork, mix olive oil, vinegar, salt, mustard, orange peel, and orange juice.
3. Drain beets and rinse with cold running water to cool slightly. Peel and cut beets and pears in 1/4 inch pieces.
4. To dressing in bowl, add beets and pears; toss to coat. Let mixture stand at least 1 hour to blend flavors. Just before serving, place sliced romaine on platter; top with beet mixture. Garnish with orange peel strips if you like.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Make beet mixture a day ahead of time. Remove beet mixture from refrigerator 1 hour before serving to bring out best flavor.
From 1996 Good housekeeping magazine.

 

 

 

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