Beet and Pear Salad Over Watercress
This is an upscale, simple-to-make salad that always gets raves from company. This dressing is so wonderful you'll want to double it and serve it over plain greens just for you!
Ingredients
- 2 large beets
- 1 bunch watercress, arugula or baby spinach
- 1 Anjou pear or Bartlett pear
- 1 oz (30 g) blue cheese, crumbled (optional)
- Dressing:
- 1/3 cup (75 mL) grape juice concentrate, thawed
- 1 tbsp (15 mL) extra-virgin olive oil
- 2 tbsp (30 mL) balsamic vinegar
- 2 tsp (10 mL) Dijon mustard
- 1/4 tsp (1 mL) cracked pepper
Preparation
Whisk together grape juice concentrate, olive oil, vinegar, mustard and pepper in a small bowl. Reserve.
Preheat oven to 400F (200C). Place beets on parchment paper and roast for about 1 hour or until tender. Cool, peel, and slice thinly.
Wash and dry watercress. Divide equally between 4 plates.
Halve and quarter the pear and slice thinly. Divide pear slices evenly and arrange on plates. Divide beet slices equally between plates. Drizzle 2 tbsp (30 mL) of the dressing over each salad.
Sprinkle with crumbled blue cheese, if using. Serve with remaining dressing on the side.
Makes 4 servings.
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