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Ingredients
- 4 x Trimmed beets (about 1 lb.), scrubbed
- 1 x Asian/Bartlett or possibly Anjou pear
- 1 Tbsp. Apple jelly
- 2 tsp Fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/4 lb Mixed baby greens, (about 4 c. loosely packed) Garnish: minced fresh chives
Directions
- In a saucepan simmer beets in water to cover by 1 inch, covered, 40 min or possibly till tender. Drain beets and cold. Beets may be prepared up to this point 1 day ahead and chilled, covered.
- Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, till blended and jelly is melted. In a bowl combine beets and pear with hot dressing, tossing to coat.
- Divide greens among 4 salad plates and spoon beet mix over them.
- Sprinkle salads with chives.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 366g | |
| Calories 233 | |
| Calories from Fat 10 | 4% |
| Total Fat 1.18g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 536mg | 22% |
| Potassium 858mg | 25% |
| Total Carbs 49.61g | 13% |
| Dietary Fiber 12.0g | 40% |
| Sugars 29.27g | 20% |
| Protein 8.79g | 14% |
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