ROASTED BEET AND PEAR SALAD WITH BLUE CHEESE

 

Don't judge this salad by my picture.  My pears were overripe and fell apart but the flavors were still there.  The second picture is one I cropped from the posting I found on FB and is how the salad should have looked.  No matter how it looked, it was delicious if you love beets, pears, and blue cheese.  I will definitely make it anytime I have a beet lover in the house that will enjoy it with me.

3 medium beets, peeled

2 TB olive oil (for roasting beets) 

2 ripe pears cut into wedges

1 TB butter (for pears)

1 TB honey or maple syrup (for pears)

Salt and fresh cracked black pepper

SALAD:

4 c arugula or mixed greens

1/2 c crumbled blue cheese (or feta)

1/3 c chopped pistachios

DRESSING:

3 TB olive oil

2 TB balsamic vinegar

1 t honey

Pinch of salt and cracker black pepper

Preheat oven to 400 degrees.  Toss beets with 2 tsp olive oil, season with salt and pepper, wrap in foil and roast 30-40 minutes until tender.  Let cool and slice.

In a skillet melt butter; add pear wedges, honey, salt and pepper.  Saute until lightly caramelized.

To prepare dressing whisk together olive oil, balsamic vinegar, honey, salt and pepper.

To assemble salad place greens

in a large bowl.  Top with roasted beets, caramelized pears, cheese and pistachios.  Drizzle with dressing.