Beet and Pear Salad on Watercress

This was a lovely salad. Beets and pears go really nicely together and the poppyseed dressing is great.

Serving Size: 4

Ingredients:

for the salad:

• 2 large beets
• pinch of salt
• 2-3 ripe pears
• 1 ounce soy cheese

for the poppyseed dressing:

• 3 tablespoons white wine, raspberry or white balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon walnut oil
• 2 tablespoons brown sugar
• 1 tablespoon poppy seeds
• pinch salt and pepper

Directions:

to make the salad:

1. Clean and peel the beet. Cut into cubes or slices as desired.
2. Place in a saucepan and cover with water and a pinch of salt.
3. Cook the beets until soft.
4. Allow to cool.

to make the dressing:

1. Place the ingredients in a small salad carafe.
2.  Mix well.

to assemble the salad:

1. Wash the watercress.
2. Pluck the leaves from the larges stems and arrange on salad plates.
3. Peel the pears, remove the core and cut into cubes or slices as desired.
4. Arrange the beets and pears on the watercress.
5. Slice or grate the soy chess over the salad.
6. Drizzle  the salad dressing over and serve.

Author: Chris Walker. This entry was posted on Saturday, September 29th, 2012 at 12:18 am. It is filed under Beet, Pear, Salads, Soy cheese, Watercress. You can follow any responses to this entry through the RSS 2.0 feed.

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