| | Directions | | 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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| Ingredients | | - |  | 3 Beets (Large) |
| - | | 2 carrots, peeled (large) |
| - | | 1 whole red onion, peeled |
| - | | 2 ripe pears |
| - | | 6 cups torn lettuce or assorted greens |
| - | | 1/4 cup crushed pecan halves |
| - | | 1/4 cup crumbled blue cheese |
| - | | Grape vinaigrette |
| - | | 1/4 cup fresh orange juice |
| - | | 3 tablespoons red-wine vinegar |
| - | | 2 tablespoons extra-virgin olive oil |
| - | | 1/2 cup seedless red grapes |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon black pepper |
| - | | 1/8 teaspoon ground nutmeg |
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