Beets & Pears With Dandelion Greens
|Beets||2 (About 2 1/2-Inch-Diameter)|
|Ripe pear||1 Medium|
|Mustard vinaigrette||1 Tablespoon|
|Slivered dandelion greens||3 Cup (48 tbs)|
|Finely chopped walnuts||2 Tablespoon|
Cut off and discard all but 1 inch of beet tops; do not trim roots.
In a 1 1/2- to 2-quart pan, boil beets, covered, in enough water to cover until tender when pierced, about 35 minutes.
Drain; let cool.
Rub off skins; cut off ends and discard.
Cut beets into 1/8-inch julienne strips; set aside.
Just before serving, peel and core pear; cut into 1/8-inch julienne strips and mix at once with vinaigrette to preserve color.
Arrange dandelion greens on 1 side of a shallow serving dish (or arrange equal portions on 4 salad plates).
Alongside, make 2 or 3 alternating layers of beets and pears; drizzle with any remaining vinaigrette, then sprinkle with walnuts.