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Beet and Asian Pear Salad with Baby Greens Recipe

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This recipe for Beet and Asian Pear Salad with Baby Greens is from The Austin Family Cookbook, 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:  
1 lb beets, scrubbed
1 Asian pear, or firm pear such as Bartlett or Anjou
1 Tbsp apple jelly
2 tsp fresh lemon juice
1/4 lb. mixed baby greens
chives
Directions:
Directions:
In a saucepan simmer beets in water to cover by 1 inches, 40 minutes, or until tender. Drain beets and cool. (Beets may be prepared up to this point 1 day ahead and chilled, covered).

Peel beets and cut into 3/4 inch wedges. Peel and core pear and cut into 1/2-inch wedges.

In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine the beets and pear with warm dressing, tossing to coat.

Divide greens among 4 salad plates and spoon beet mixture over them.

Sprinkle with chives.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Calories - 71
Fat 0.4g

 

 

 

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