Roasted Beet and Pear Salad with Blue Cheese Recipe

  • 3 Beets (Large)
  • 2 carrots, peeled (large)
  • 1 whole red onion, peeled
  • 2 ripe pears
  • 6 torn lettuce or assorted greens
  • 1/4 crushed pecan halves
  • 1/4 crumbled blue cheese
  • Grape vinaigrette
  • 1/4 fresh orange juice
  • 3 red-wine vinegar
  • 2 extra-virgin olive oil
  • 1/2 seedless red grapes
  • 1/4 salt
  • 1/4 black pepper
  • 1/8 ground nutmeg
Preheat oven to 375°. Individually wrap beets, carrots, and onion in foil. Place beets on a baking sheet and bake for 20 min. Add carrots and onion, and roast 30-40 min. more, or until vegetables are softened. Mix all of the dressing ingredients in a blender. Puree until smooth. Core pears and cut each in eight wedges. Toss with dressing. Let produce cool in foil for 20 min. Remove foil, and peel and trim beets. Cut in eight wedges. Slice carrot in 1/2 inch slices. Cut onion in eight wedges. Toss roasted vegetables with pears and dressing. Drain mixture in a colander over a bowl. Toss greens with drained liquid. Arrange the greens on individual plates and top with the vegetables and pear mixture. Garnish with pecans and blue cheese.
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