Pear, Beet and Arugula Salad
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Pear, Beet and Arugula Salad
Pear, Beet and Arugula Salad
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. salt
2 small beets, peeled and halved
2 large Bosc pears, peeled, cored and cut into 1/8ths
1 tbsp. melted butter
1 tbsp. pure maple syrup
1 (5- oz.) package baby arugula
1/2 cup chopped walnuts, toasted OR
Rosemary Sea Salt Walnuts, (see link to recipe in directions)
Freshly ground pepper to taste

Prep: 15 minutes, Cook: 30 minutes, Serves: 6 to 8

1. Whisk together oil, vinegar, Dijon and salt in a small bowl; set aside.

2. Cover beets with water and cook for 10 minutes or until soft when pierced with a sharp knife; drain and let cool, then slip off skins and cut into small wedges.

3. Cook pears in butter in a large skillet over medium-high heat until nicely browned and slightly soft (do not crowd skillet or pears won't brown). Add beets and maple syrup to skillet and cook for 1 minute more.

4. Toss arugula with dressing and place on 6 to 8 salad plates; top with equal amounts of beet, pears and walnuts or Rosemary Sea Salt Walnuts. Season with freshly ground pepper.

Nutritional Information:
254 calories, 3 g protein, 15 g total fat (4 g sat., 0 g trans), 30 g carbohydrate, 6 g fiber, 19 g sugar, 11 mg cholesterol, 305 mg sodium, 7 points