Fresh pears, roasted beets and creamy sharp gorgonzola make for a classic fall salad, yum!!
2 roasted and peeled beets
4 cups Bosc pears sliced thin
1 tablespoon lemon juice
4 ounces crumbled Gorgonzola or blue cheese
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
1 large shallot, peeled and chopped
Organic mixed greens
Roast the Beets
Preheat oven to 350°.
Cut off the greens, wash beets and wrap individually in foil. Arrange beets on a baking sheet and bake 90 minutes or until tender. Cool in foil. Once the beets have cooled down, dice them and set aside
Toss pears with lemon juice in a small bowl; cover, and refrigerate up to 2 hours.
Also place diced roasted beets and cheese covered and refrigerate up to 2 hours.
Combine oil, balsamic vinegar, salt, pepper and dijon mustard in a bowl, stirring with whisk.
Remove pears, beets, and cheese from refrigerator 15 minutes before serving and bring to room temperature.
Place greens in a bowl; top with pears, beets, and cheese, and drizzle with vinaigrette.
Add toasted walnuts for an added crunch and dose of protein!