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Washington State Pear & Beet Salad

Western.Chefs's picture
This Washington State Pear and Beef Salad tastes unique ! Try this delicious fruit and vegetable medley with pasta or meat for your next meal and let me know if you like it ! Your suggestions for this Washington State Pear are welcome !
  Beets 8 Medium
  Orange 1 Medium
  Olive oil 1⁄4 Cup (4 tbs)
  Red wine vinegar 1 Tablespoon
  Salt 1 Teaspoon
  Dijon mustard 1⁄2 Teaspoon
  Bartlett pears 3 Medium
  Sliced romaine lettuce 8 Cup (128 tbs)
  Orange peel strips 6 Tablespoon (For Garnish)

In 3 quart saucepan, heat beets and enough water to cover to boiling over high heat.
Reduce heat to low; cover and simmer 30 to 35 minutes, until beets are fork tender.
Meanwhile, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice from orange.
In large bowl, with wire whisk or fork, mix olive oil, vinegar, salt, mustard, orange peel, and orange juice.
Drain beets and rinse with cold running water to cool slightly.
Peel and cut beets and pears into 1/4 inch pieces.
To dressing in bowl, add beets and pears; toss to coat.
Let mixture stand at least 1 hour to blend flavors.
Just before serving, place sliced romaine on platter; top with beet mixture.
Garnish with orange peel strips if you like.

Recipe Summary

Side Dish

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2116 Calories from Fat 536

% Daily Value*

Total Fat 61 g93.7%

Saturated Fat 8.4 g41.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3852.8 mg160.5%

Total Carbohydrates 383 g127.5%

Dietary Fiber 107.6 g430.6%

Sugars 243.8 g

Protein 49 g97.6%

Vitamin A 728.6% Vitamin C 698.1%

Calcium 74.3% Iron 135.3%

*Based on a 2000 Calorie diet

Washington State Pear & Beet Salad Recipe