Fresh Beet and Pear Salad
With a garden full of lovely red beets ready to harvest, I brought some into the house today and decided to sauté one for lunch. Going towards sweet rather than savory, the following made a bright, tasty salad.
Scrub one large beet, cut off the ends and dice it up.
Sauté the chopped beet in a skillet with two tablespoons of butter. When the pan starts seeming a bit dry, add a generous splash of Cointreau or orange juice. This will take the beets to sweet rather than savory.
Cover the pan and let the beets simmer in the liquid until tender. When the beets are easily pierced with a fork, add one fresh chopped pear and dust the mixture with cinnamon, stirring gently until mixed.
Serve with a sprinkling of walnuts. Delicious warm or chilled.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.