Arugula, beet and pear salad
Ingredients:
| 4 | Small beets |
| 3 tablespoon | Raspberry vinegar |
| 6 tablespoon | Olive oil |
| 3 cups | Arugula |
| 2 | Firm pears, sliced |
| ½ cup | Blue cheese, crumbled |
| ¼ cup | Pecan nuts, roasted and chopped |
| To taste | Salt and pepper |
Instructions:
- Place beets in a baking dish and cover with 3 cm (1 inch) of water.
- Bake covered for 40 minutes in an oven set to 460°F (235°C)
- Cool beets to room temperature, then cut into thin sections.
- In a bowl, combine vinegar, olive oil, salt and pepper until a good emulsion forms.
- Toss the arugula with a little vinaigrette and arrange in the plates.
- Combine beets and pears with the dressing and arrange on the arugula.
- Top with blue cheese and pecans.
- Serve with the remaining dressing.
