I had to laugh at myself the other day because out of nowhere I had a craving for beets. BEETS Y’ALL!! In my 33 years I have never once had a craving for beets, what is happening to me!! I guess it’s true about what they say, your taste buds really do develop over time. Now I will occasionally make a delicious beet, carrot, and apple juice when I start my annual juice cleanse so I guess in some ways I do eat beets. However, since the craving I have been enjoying this Beet and Pear Winter Salad a lot. I made it right after Thanksgiving to give myself a break from all of the carbs and sweets and since it’s so good I’m sure it will be a healthy go-to throughout the winter.
So when I think of salad, the first thing that comes to mind is color and texture. Salads deserve texture and because this is a winter salad I really wanted to play with some traditional winter flavors. For texture, of course our star ingredients are beets and sweet pears but I’ve also added some spice by using my Vanilla Cardamon Candied Pecans. Cardamom and winter just go together and the pecans add a nice crunch and subtle citrus and spice to the salad.
The dressing is very light which and allows the natural flavors from the pears and beets to shine. The Pear vinaigrette is probably one of the easiest dressings you will ever make but if you don’t want to make it, you can find pear vinaigrette in most stores
If you have never had beets, I would describe them as earthy and a little bitter which is why I like to enjoy them with sweeter ingredients that will balance the flavors. They are very good for you and packed with essential vitamins and minerals. They do change the color of your urine (I know, who wants to talk about urine and food) so you will want to make sure you are drinking a good amount of water. The first time it happened to make I was one phone call away from going to the doctor but then I remembered, it’s the beets!
How to make this Beet and Pear Winter Salad
Core the pear and remove the seeds and stem. Place the rest of the pear (keep the skin on) in a blender and add the olive oil, dijon mustard, salt and pepper. Blend everything together until it’s creamy and smooth like salad dressing. Transfer the dressing to a smaller bowl or jar and store in the refrigerator while preparing the salad.
Combine the salad greens in a serving bowl and top with sliced beets, pears, candied pecans, and cheese. Toss well to combine and top with your pear vinaigrette