Pear and Roast Beets With Roquefort
- Total Time
- 1 hour 20 minutes
- Rating
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Ingredients
- 6beets
- ½cup walnuts
- 1bunch watercress, stems trimmed
- 1head endive, cut in thin slivers
- ¼cup walnut oil
- 1tablespoon red wine vinegar (or to taste)
- Coarse salt and freshly ground pepper to taste
- 1Comice or Bartlett pear
- â…“pound Roquefort cheese
Nutritional analysis per serving (4 servings)
448 calories; 35 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 16 grams polyunsaturated fat; 23 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 13 grams protein; 792 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Trim the stems from the beets. Place the beets on a rack and bake them in their skins for about an hour, or until they are tender when tested with a fork. Cool and slip off their skins.
- Step 2
While the beets are cooling, place the walnuts on a baking sheet and toast them in the oven for about 10 minutes. Remove, cool and chop coarsely.
- Step 3
Place the watercress leaves and the endive in a bowl. Whisk together the walnut oil, vinegar, salt and pepper and pour the dressing over the watercress and endive. Toss thoroughly and correct seasoning.
- Step 4
Slice the beets; core and slice the pears. Divide the salad among four plates. Arrange slices of beets and pears on each salad plate. Crumble the Roquefort over the top, sprinkle with walnuts and a little more pepper and serve.
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