Prep: 15 minutes; Cook: 90 minutes. You can roast the beets up to 2 days before assembling salad.

Mark Bittman
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Wash beets, leaving wet, and wrap individually in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender (poke a thin-bladed knife through foil to test). Cool in foil. (To cook on stovetop, place beets in saucepan and cover with water; bring to a boil and cook over medium heat until tender. Cool. This takes less time than baking--45 minutes to an hour.) Dice beets.

  • Toss pears with lemon juice in a small bowl; cover, and refrigerate up to 2 hours. Place diced roasted beets and cheese in 2 separate bowls; cover, and refrigerate up to 2 hours.

  • Combine oil and next 5 ingredients in a bowl, stirring with whisk.

  • Remove pears, beets, and cheese from refrigerator 15 minutes before serving; bring to room temperature.

  • Place greens in a bowl; top with pears, beets, and cheese, and drizzle with vinaigrette.

Nutrition Facts

180 calories; fat 12g; saturated fat 4g; mono fat 7g; poly fat 1g; protein 4g; carbohydrates 17g; fiber 3g; cholesterol 12mg; iron 1mg; sodium 84mg; calcium 112mg.