Arugula Salad With Asian Pear And Roasted Beets Recipes
ARUGULA AND PEAR SALAD
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toast nuts in small pan over medium heat until fragrant. Cool.
- Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.
ARUGULA SALAD WITH ASIAN PEAR AND ROASTED BEETS
Steps:
- Preheat the oven to 350 F.
- Put the beets and 2 tablespoons of the oil in a bowl and toss to coat. Wrap the beets in aluminum foil and roast for about 30 minutes, or until tender when pierced with a fork. Unwrap the beets and set aside until cool enough to handle, then slip off their skins. Dice the beets into 1 inch cubes.
- Whisk the remaining 2 tablespoons oil with the vinegar and shallot. Season with salt and pepper.
- Core and julienne the Asian pear. Put the slices in a bowl of cold water mixed with a little lemon juice (acidulated water) to keep them from turning brown and crisp them a little. Drain the pear just before using.
- In a large bowl, toss the arugula with the beets and Asian pear. Drizzle the vinaigrette over the salad, toss gently, and season with salt and pepper.
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- Preheat the oven to 400°F. Wrap the beets in foil and roast until fork-tender, about 1 hour and 15 minutes. Unwrap the foil and let the beets cool, then peel and chop. In a large bowl combine the beets, half the Asian pear, and the arugula; toss to combine.
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