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Beets -- Start those first as they take the longest.
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This can easily be done the day ahead.
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Simply cut off most of the greens and wash well.
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Put the red beets on one sheet of foil and the yellow on another.
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Drizzle both with olive oil, salt and pepper and fold up the foil to make a little pouch.
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Roast in a 425 degree oven for approximately 45-60 minutes depending on their size - 45 minutes for small beets and 60 minutes for large beets.
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Once done, remove from the foil and just let cool.
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At this point, I like to peel the beets by just rubbing off the skin and then I put the whole beet in a plastic baggie until I am ready to slice and use it in my salad.
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Your fingers will get red, so you can use a rubber gloves if you want.
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If not -- after peeling your beets, just put a couple of drops of clorox or bleach on your hands as you wash them and it comes right off.
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Apples and Pears -- In a medium sauce pan, add the apples, pears, cinnamon stick and wine.
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Bring to a boil and reduce to a simmer and cook until tender.
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NOT mushy, just fork tender, this can take 5-10 minutes.
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Strain the fruit, remove the cinnamon stick and reserve some of the wine to thin out the puree if necessary.
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Transfer to a blender and pulse to make a nice thick sauce.
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You want this to be the consistency of thick gravy.
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Refrigerate until ready to use.
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This is a chilled sauce, not served warm.
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Cheese -- Now I cut mine with dental floss.
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I put mine in the freezer for just 15 minutes to make it easier to cut.
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Take a strand of dental flow and make 8 slices.
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Then take each slice and lightly dip the top and bottom into the nut mixture.
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Building the salad -- First slice your beets.
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You will need 8 slices of red beets and 4 slices of the yellow.
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On a nice serving plate, add some of the apple pear puree, then 1 red beet slice, then a slice of cheese, a yellow beet slice, another slice of cheese, then top with another red beet.
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Drizzle a little pear puree over the top and if you want to get fancy a couple of thin slices of apple or pear or maybe a little fresh sprig of thyme.
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The salad is so pretty as is.
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It is an absolutely great beginning to a dinner.
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Enjoy!
