Beet Pear Salad

This is easy-peasy, as you can make the dressing and cook the beets ahead of time, place them in the refrigerator and assemble at your convenience. This recipe is perfect for dinner parties, because it is quick and easy to make, without taking away any nutritional benefits. In addition to their sweetness, beets are packed with folic acid which is great for pregnant women and helps reduce the risk of strokes.

Balsamic-Honey Vinaigrette Ingredients:

1 tablespoon of honey
2 tablespoons of good quality balsamic vinegar
3 tablespoons of extra virgin olive oil

Preparation:

1. Place all of the ingredients into a small bowl and make into an emulsion by whisking it.

Salad Ingredients:

3 large red beets
1 Bosc pear, cored and cut into chunks
1 scallion bulb, chopped
1/4 cup of mild goat cheese, crumbled
1/4 cup of walnuts, chopped
2 tablespoons of white granulated sugar

Preparation:

1. You can choose to boil or roast the beets. Either way, cook them with the skin on, until tender. Once the beets are fully cooked, put them under cold water and peel the skin off with your hands. Then cut the beets into even chunks.

2. Place the beets, pears and chopped scallion into a medium bowl. Set aside.

3. Add the sugar to a small non-stick sauté pan and place over medium heat until it has completely melted.

4. Add the walnuts to the pan ensuring that they are all evenly coated with the caramelized sugar, then let it cool down.

5. Once the walnuts have cooled, use your hands to break them down into small chunks and add them to the beet and pear salad. Dress the salad with the Balsamic-Honey vinaigrette, top with the crumbled goat cheese and serve.

For up to 4 people.