Pear and Beet Salad

Number of Servings: 4

Salad Ingredients:

3 beets, tops and roots removed

2 firm ripe pears, unpeeled, cored, and thinly sliced
2-3 handfuls of arugula

½ cup (125 mL) walnut halves, lightly toasted
½ cup (125 mL) crumbled feta cheese
Chopped fresh dill

Vinaigrette:

1 clove of garlic, minced
1 tablespoon (15 mL) fresh lemon juice
1 teaspoon (5 mL) honey
1 tablespoon (15 mL) pear or apple cider vinegar
1-2 tablespoons (15-30 mL) of walnut oil
1-2 tablespoons (15-30 mL) of vegetable or grape seed oil  (or 3-4 tablespoons of vegetable oil)
Sea salt; freshly ground black pepper

Method:

1. Cook beets: In a medium pot, over medium heat, cook beets in simmering water until ‘fork-tender’ … about 20 minutes.   Remove from water; allow to cool.
2. When beet are cool enough to handle, peel and slice into thin slices.  Set aside (this can be prepared a day ahead)
3. Prepare vinaigrette: In a small bowl, combine minced garlic with the lemon juice, honey, and vinegar. Slowly drizzle in your choice of oil(s). Season to taste.
4. Just before serving, decoratively arrange beet slices on individual salad plates. Lightly sprinkle with salt and pepper;  drizzle with a little vinaigrette.
5. Mix the pear slices and arugula in a bowl. Stir in 2-3 tablespoons of the vinaigrette and gently combine.
6. Spoon the pear mixture evenly over the beet slices; drizzle with the remaining vinaigrette; sprinkle walnuts and feta cheese over all.
7. Garnish with some extra arugula greens.