Pear and Beet Salad with Gorgonzola mmmmmmmm!

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!


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