Roasted Beet and Asian Pear Salad

A lovely light dressing compliments the sweet beets, crisp Asian pear and creamy goat cheese.

Ingredients:

5 medium sized beets

1 Asian pear, diced

1/4 cup dried cranberries

2 tbsps light olive oil

1 1/2 tbsps balsamic vinegar

2 tbsps cranberry juice

1 tbsp orange juice

1/4 tsp salt

4 oz crumbled goat cheese

2 tbsps fresh chopped parsley

salad greens

Wash and scrub the beets with a vegetable brush, then wrap in foil and roast at 425°F for 45-50 minutes or until a fork pierces the beet easily. Unwrap and let cool. Peel and dice. Add the pear and cranberries. Whisk the olive oil, balsamic, cranberry juice, orange juice and salt and toss together with the beets, pear and cranberries. Cover and refrigerate several hours or overnight.

When ready to serve take the salad out of the fridge for 30 minutes, then add some greens to a plate and a nice helping of the salad. Sprinkle on some goat cheese and top with fresh chopped parsley.

Serves as a side, 6-8 people