Pear, Golden Beet, And Blue Cheese Salad

1. 1

   Wrap the beets in foil and roast in a 425 degree oven, about 45 minutes.

2. 2

   in the meantime, place the chopped pears in a medium sized bowl, and dress with the honey, olive oil, and vinegar. Let sit.

3. 3

   When the beets are done, let them cool, then peel and chop into the pears and vinaigrette.

4. 4

   Stir ingredients thoroughly. Add the salt and pepper to taste.

5. 5

   Spoon the salad onto the bed of greens. Sprinkle the crumbled blue cheese and nuts atop the beet and pear salad.

6. 6

   N.B. I used red kale in the photo above.

* Per serving · 4 servings · Values may vary.

No additional tips available.