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SALAD - Summer Beet and Pear Recipe

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This recipe for SALAD - Summer Beet and Pear is from A COOK AND CHEF EXTRAORDINARE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 medium size beets
1 tbsp light brown sugar
1 tbsp red wine vinegar
1 tbsp olive oil
2 tsp Dijon mustard
½ tsp salt
1 large Asian Pear or Red delicious apple
1 tbsp minced parsley
Directions:
Directions:
In large saucepan over high heat cook beets covered with water until boiling, reduce heat to low, cover and simmer 30 minutes or until beets are tender; drain. When beets are cool enough to handle, peel. Cut each beet in half or into quarters if large.

Meanwhile in large bowl, with wire whisk or fork, mix brown sugar, vinegar, olive oil, mustard and salt. Peel pear and cut into thin wedges. Add beets, pear and parsley to bowl with vinaigrette, toss to coat. Serve at room temperature or cover and refrigerate to serve cold later. To serve, line platter with lettuce, arrange beet mixture on lettuce.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Enjoyed on a warm summer day with a glass of Pinot Grigio.

 

 

 

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