Roasted Beet, Pear & Nut Salad


Ingredients

4-6 medium Red and Golden Beets

1 Tbsp olive oil (Blood Orange or Wild Rosemary)

2 Tbsp Crisp Anjou Pear Balsamic

Rosemary Sea Salt

Fresh Ground Black Pepper to taste

1 Ripe Pear, sliced

1/4 cup Hazelnuts toasted

1/4 cup Feta or Goat Cheese crumbled

1 cup Salad Greens (Arugula or Spinach)

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Wash each beet and slice into wedges.

  3. Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and 1 tablespoon of vinegar, and then season with the Rosemary Salt and pepper.

  4. Cover with more foil and roll the edges to create a pouch for the beets. Roast for 45-55 minutes.

  5. Layer the beets on a bed of salad greens with pear slices. Sprinkle with hazelnuts and cheese. Drizzle with remaining 1 tablespoon of vinegar.

  6. Salt and pepper to taste. Enjoy!

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