Asian Pear and Beet Salad
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 large beet
1/2 Asian pear, sliced
1 shallot, diced
1/2 tablespoon chives
1/2 red bell pepper, roasted and sliced
1/2 tablespoon fresh basil, chopped
1/2 tablespoon fresh thyme, chopped
Lime Shoyu Vinaigrette

Preparation

1 Preheat oven to 375 degrees. Rub beet with oil; wrap in aluminum foil. Roast on baking sheet until tender, about 1 1/2 hours. Let cool; peel. 2 Mix beet and pear slices with shallot, chives, bell pepper, basil and thyme. 3 Dress to taste with vinaigrette.