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
• It is optional to add crumbled feta or goat cheese instead of the nuts or both.
• You can swap the walnuts with pecans or pumpkin seeds.
• This salad can be served on top of a bed of arugula or other greens.
• It will store nicely in the fridge up to a week in a sealed dish.