Salad of beets, pears and walnuts with pineapple ginger dressing

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Beets and pears make a very complimentary combination. They are colorful over mixed greens and the light pineapple ginger dressing tastes very nice.

Serving Size: 4

Ingredients:

• 50 grams walnuts, chopped
• 200 grams mixed salad greens
• 225 grams beets (2-3 medium size), cooked and cut into matchsticks or shoestrings
• 2 pears, peeled, core removed and sliced in thin strips

for the dressing

• 1/2 cup crushed pineapple with juice
• 2 Tbs. crystalized ginger, minced
• 3 Tbs. white balsamic vinegar or raspberry vinegar
• 1/2 tsp. salt
• 1 Tbs. sugar
• 1/3 cup good olive oil

Directions:

For the salad:

1. Divide the mixed salad greens over 4 salad plates.
2. Slice the cooked beet into small thin matchsticks, divide evenly over each of the salads.
3. Peel and core the pears and slice in thin slices.
4. Place the pear slices over the beets.
5. Sprinkle a handful of chopped walnuts over each of the salads.
6. Serve with the pineapple ginger dressing.

For the dressing:
Place all the ingredients in a blender and puree to a smooth consistency.

Notes:

The beets and pears can also be cut in various shapes using small cookie cutters, for example hearts for Valentine’s Day.

This entry was posted on Monday, January 28th, 2008 at 9:07 pm and is filed under Beet, Pear, Salads, Walnut. You can follow any responses to this entry through the RSS 2.0 feed.

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