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.
Beet
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Being the fortunate friend who was served this marvelous beet salad, I can vouch for its perfect blend of flavors ~ not to mention the nutritional value or the simple enjoyment of wonderful taste and texture. Think you “don’t like beets”? Give this recipe a try ~ I bet you change your mind!
Your posts are beautiful and well written. This salad looks delicious!I saw your blog from the foodie blog roll and I like what you have here.if you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!