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Ingredients
4 beets
1 Asian pear
1 scant tablespoon FHF navel orange marmalade
2 teaspoons fresh lemon juice
½ teaspoon Dijon mustard
¼ pound baby salad greens
Preparation
With a sharp knife, completely remove the stems from the beets and wash thoroughly under cold water, scrubbing to remove any grit or fine hairs. In a medium saucepan cover the beets by at least an inch of water and bring to a boil. Reduce heat and simmer until tender, about 45 minutes. Drain beets and run them under cool water. Remove the tough outer skin. It should slip right off under the rubbing pressure of your fingers and cool water, or use a peeler. Allow the beets to cool before serving with the salad. You could prepare the beets ahead of time and refrigerate until you’d like to prepare the salad.
Slice the beets into wedges. Core the Asian pear and slice into thin wedges about ½ thick. Over low heat, place the marmalade, lemon juice, and mustard into a small saucepan. Stir until everything is well blended and the marmalade has melted. Combine the pear and beet slices with the sauce in the saucepan and mix gently until well coated.
Place the greens on salad plates. Using a large spoon, place the pears and beets on top of the greens and serve.
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