Tuesday, October 9, 2012

Beet, Pear and Avocado Salad

This recipe comes straight from Mollie Katzen's "The Vegetable Dishes I Can't Live Without".  The combination might sound really strange, but everyone I made this for loved it!  Feel free to substitute apple for the pear.


4 roasted beets (see note below)
1 large pear (just barely ripe)
1 avocado
juice of one lemon
1 cup chopped walnuts
1 cup goat cheese crumbles
olive oil

1. Roasted beets are pretty easy.  I tend to always have some ready this time of year due to a plethora of beets in the area.  Remove the tops of the beets, wash well to remove the dirt, dry with a paper towel, place on foil, drizzle with olive oil and create a "packet" with the foil.  The steam will cook them in an 375 degree oven in about 45 minutes.
2. Slice cooled beets and place on serving dish
3. Repeat with pear and avocado
4. Juice lemon over the salad mixture to prevent it from turning brown
5. Sprinkle chopped walnuts and goat cheese over the salad
6. Finally sprinkle a few tablespoons of olive oil over the salad and sprinkle a bit of salt and pepper.
7. Serve as a delicious side dish or autumn lunch with some fresh homemade bread.

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