I love when people tell me they don't like beets because I get to make this dish for them and prove to them how amazing beets can be when prepared correctly and with good balsamic vinegar. A perfect summer, fall, or winter dish! Great for lunch, dinner, or as a side dish alongside grilled chicken or pork.
Servings: 4
Prep Time: 15 mins
Cook Time: 45 mins
Ingredients:
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4-6 Medium Red Beets or Golden Beets
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Rosemary Sea Salt, to taste
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Fresh Ground Black Pepper, to taste
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1 Ripe Pear, sliced
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1 cup Salad Greens
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¼ cup Hazelnuts, toasted
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¼ cup Feta or Goat Cheese crumbled
Directions:
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Preheat the oven to 350 degrees F.
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Wash each beet and slice into wedges.
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Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and 2 tablespoons vinegar, and then season with salt and pepper.
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Cover with more foil and roll the edges to create a pouch for the beets. Roast for 45 minutes.
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Layer the beets on a bed of salad greens with pear slices. Sprinkle with hazelnuts and cheese. Drizzle with the remaining 1 tablespoon of vinegar.
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Salt and pepper to taste. Enjoy!
