Beet & Pear Salad is going to steal the show in any dinner and gathering. The sweet flavors of the beets and pear match perfectly with the tangy lemony dressing.
This salad is a perfect companion for fish or chicken, for brunch, lunch or on its own!
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Beet & Pear Salad
Ingredients
- 4 beets, cooked
- Pinch of salt
- 1 pear
- 1/2 red onion
- 1/3 cup chopped walnuts
Dressing:
- 3 Tablespoons olive oil
- 1 lemon, juice only
- Salt
- Pepper
- 1/4 cup chopped parsley
- 1/3 cup chopped celery
- 1 Tablespoon honey
- 1 teaspoon sumac
Instructions
- Cover beets with water in a sauce pan, add a pinch of salt and bring to a boil. Lower the heat to medium low and cook the beets until soft, about 45 minutes. Let cool. Remove peel and slice to sticks like pieces.
- Add the beets to a salad bowl.
- Cut the pear and onion to sticks like pieces and add to the beets.
- Mix the dressing well in a sealed jar and add to the salad.
- Toss gently, using your hands is easier, careful not to break the ‘sticks’. Toss just a few times picking up the dressing from the bottom with your hands or salad tossers.
- Top with chopped walnuts and enjoy!
Notes
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
Dara Bunjon talks with wine aficionado Zena Polin, proprietor of Beauty Champagne and Sugar Boutique and co-host of the "When You Just Want a Glass of Wine" podcast.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.