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Washington State Pear & Beet Salad Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
|Bartlett pears||3 Medium|
|Sliced romaine lettuce||8 Cup (128 tbs)|
|Orange peel strips||6 Tablespoon (For Garnish)|
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
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.