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Red Pear & Beet Salad

Keyword: Healthy, Thanksgiving
Skill: intermediate
Servings: 1

INGREDIENTS

  • 6 large beets
  • 2 Red pears
  • 2 fennel roots and fronds
  • 3 Tbsp orange muscat or champagne vinegar
  • 3 Tbsp olive oil
  • 3 Tbsp honey
  • 5 oz goat cheese, softened
  • ¼ cup chopped pistachios
  • Salt and pepper, to taste

INSTRUCTIONS

Heat oven to 425°F.
Clean beets, wrap in foil. Roast until tender, about 30 minutes. Allow to cool, then remove foil and peel beets with a vegetable peeler (to keep your hands from staining, use plastic gloves!) Slice and half peeled beets. Place in a large bowl.
Slice pears and fennel roots. Toss with vinegar, olive oil and honey. Salt lightly.
Mince a few of the fennel fronds (or chop fresh dill). Mix into goat cheese.
Serve salad with dollops of goat cheese on top. Garnish with pistachios.