Pear, Beet, and Gorgonzola Green Salad

Name: Pear, Beet, and Gorgonzola Green Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 2 peeled beets; 0 teaspoons freshly ground black pepper; 946 milliliters thinly sliced, firm Bosc pears; 2 teaspoons Dijon mustard; 113 grams crumbled Gorgonzola or blue cheese; 1 Tbsp lemon juice; 59 milliliters extra-virgin olive oil; 0 teaspoons salt; 1 large shallot, peeled and chopped; 142 grams spring-greens mix

Need a gluten free, primal, and vegetarian side dish? Pear, Beet, and Gorgonzola Green Salad could be a super recipe to try. This recipe serves 8. One portion of this dish contains approximately 4g of protein, 11g of fat, and a total of 172 calories. If you have lemon juice, beets, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Wash beets, leaving wet, and wrap individually in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender (poke a thin-bladed knife through foil to test). Cool in foil. (To cook on stovetop, place beets in saucepan and cover with water; bring to a boil and cook over medium heat until tender. Cool. This takes less time than baking--45 minutes to an hour.) Dice beets.

Ingredients you will need

Beet