Categories: Beets, Faves, Pears, Salads

Ingredients

• 1/4 cup fresh orange juice
• 1 tablespoon red-wine vinegar
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• Coarse salt and ground pepper
• 1 recipe Basic Roasted Beets
• 2 firm, ripe Bartlett pears, peeled, halved lengthwise, cored, and sliced 1/4 inch thick lengthwise
• 4 ounces soft goat cheese, crumbled
• 1/3 cup toasted pecans or walnuts, coarsely chopped

Directions

1. In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.

2. Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.

3. Roasted Beets

4. Preheat oven to 425 degrees. Wrap 1 pound (about 5) small, well-scrubbed beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots) and cut into wedges.

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