Mixed Greens with Pear, Goat Cheese, & Pecans
Prep Time
15 minutes
Prep Notes
You can make these with freshly roasted beets (see note below) or, to save time, use canned beets. Either way, this is a delicious salad that uses powerful anti-inflammatory ingredients. Add your favorite protein for a satisfying meal.
Cooking Time
5 minutes (1 hour if roasting fresh beets)
Yields
4 servings
Ingredients
Vinaigrette:
1 Tbsp red wine vinegar (or vinegar of choice)
Juice from one orange (about 1/4 cup)
2 Tbsp extra virgin olive oil
2 tsp Dijon mustard
1/2 tsp sea salt (or to taste)
1/4 tsp fresh ground pepper (or to taste)
Salad:
2 handfuls of mixed greens (baby spinach and kale mix or Spring mix are good)
1 15 oz. can sliced beets (or 1 large beet, roasted, see note below)
1 pear (Bartlett or Bosc, firm, not overly ripe)
4 oz. goat cheese
1/3 cup pecans, toasted (or walnuts)
Directions
Make vinaigrette:
Combine vinegar, orange juice, olive oil, mustard, salt, and pepper in a lidded jar. Shake until well combined. Set aside.
Prepare fruit and veggies:
If using canned beets: drain beets in a colander. Heat a medium skillet on the stove. When hot, add beets and "roast" for 3 minutes, flip slices, and roast 3 minutes more. Remove from heat and let cool on a separate plate. Cut slices into bite-size strips.
If using roasted beets (see directions below): Peel beets when cool, slice into 1/4 inch slices, then cut into bite-size strips.
Cut pear: Cut pear in half length-wise. Remove seeds with a melon scoop or knife. Place pear cut-side down on a cutting board and slice into 1/4 inch slices. Remove stem from core if necessary. Leave as long slices, or cut slices into 2 or 3 pieces until bite-size.
Compose salad:
- Add greens to a large salad bowl. Add in about 1/2 of the vinaigrette and toss until greens are well coated.
- Add in pear slices, being careful to separate slices. Toss lightly.
- Add in beets last and toss lightly.
- Divide salad mix onto 4 plates. Top with 2 or 3 small dollops of goat cheese and a sprinkle of toasted pecans. Serve immediately.
Alternatively, you can add the cheese and nuts to the main bowl and toss before dividing onto serving dishes. This will give you a creamier dressing as the cheese melts.
Notes
To Roast Fresh Beets:
Preheat oven to 400° F. Peel beets and chop into 1-inch cubes or slice into 1/2 slices. Lay chopped beets on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 30-40 minutes or until beets are soft. Stir once to ensure even cooking. Let cool completely. (Alternatively, place washed, unpeeled beets and oil on foil, seal tightly, and roast. Peel when cooled and slice.
Credit
Evey Schweig Health Coach & Anti-Inflammatory Expert
https://eveyschweig.com/apps/recipe/details/id/Mixed-Greens-with-Pear-Goat-Cheese-Pecans
