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Roasted Beet and Pear Salad
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Preheat your oven to 400 degrees.
Cut the top of the beet greens off and save them for another recipe they make great greens. Cover the unpeeled beet with tinfoil so it is completely covered and place in the oven for 50-60 minutes. You will know it is ready when you can easily pierce it with a knife. Let the beet cool and then peel the skin off. It will come off extremely easily if it doesn’t, it means your beet isn’t fully cooked yet.
Combine the olive oil, vinegar, salt, lemon juice, and pepper in the bottom of a salad bowl. Add the argula, chopped pears, and chopped beets and toss to coat.
Crumble the Gorgonzola or goat cheese over the salad and add additional salt or freshly ground pepper if needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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