Pear Beet And Red Onion Salad Recipes

PEAR, BEET AND RED ONION SALAD

Steps:

• Vinaigrette: Whisk together pear juice, vinegar, mustard, salt and pepper. Whisking constantly, gradually whisk in oil until dressing is thickened and smooth.
• Salad: In large bowl, gently toss together spinach, onions, and pear. Drizzle dressing over, toss gently until well coated. Gently stir in beets. Sprinkle with nuts.

BEET AND RED-ONION SALAD

Steps:

• Place the beets in a saucepan and cover with water. Add cloves, allspice, bay leaf, salt and pepper. Bring to a boil and simmer for about 20 minutes or until tender throughout. Let cool in the cooking liquid.
• Remove the beets and peel them. Slice the beets and place them in a mixing bowl. Add salt, pepper, sugar, vinegar, parsley and onion. Toss well to blend and serve.

BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY

Steps:

• In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
• In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
• While whisking, slowly add the oil to the bowl to create a vinaigrette.
• In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
• Enjoy!

BEET AND ONION SALAD

Steps:

• Trim stems from beets leaving 1/4 inch stem attached.
• Place beets in pan with enough water to cover.
• Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
• Drain and cool. peel and slice in 1/4 inch slices.
• Arrange beets on a platter.
• Top with onions and sprinkle with garlic.
• Sprinkle with salt and pepper.
• Mix vinegar and oil and pour over beets.
• Refrigerate until well chilled.

ROASTED-BEET-AND-ONION SALAD

Steps:

• Preheat oven to 375 degrees. Wrap beets in parchment-lined foil. Roast until tender, about 1 hour. Meanwhile, drizzle onions with oil, tossing to coat. Season with salt and pepper. Spread evenly in a single layer on a baking sheet. Roast, turning once, until golden brown and tender, about 45 minutes.
• Remove skins from beets; cut beets in half if large and leave whole if small. Toss beets with 1/2 cup vinaigrette and the herbs. Arrange onions on a platter. Drizzle with remaining vinaigrette. Top with beets; garnish with oregano flowers.