Beet Salad with Asian Pears

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Cranberries are a tasty way to amp up your antioxidant intake. They are also a great source of proanthocyanidins, the component in red wine that is thought to prevent heart disease.
    • Prep Time
    • Cook Time
    • Yield
    • Serves 4
    • Difficulty
    • Intermediate

Ingredients

  • 6 cups kale, torn into bite-sized pieces
  • 1 cup golden beets, cubed and roasted
  • 1 cup red beets, cubed and roasted
  • 2 Asian pears, cored and cubed
  • 1 cup farro, prepared according to package directions
  • 1/4 cup dried cranberries
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup radish sprouts
  • 2 tablespoons walnuts, chopped
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons walnut oil
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Combine kale, beets, pears, farro, cranberries, feta, radish sprouts and walnuts in a large bowl.
  2. In a small bowl, whisk together balsamic vinaigrette, walnut oil, orange juice, orange zest, mustard, salt and pepper.
  3. Pour dressing over salad. Toss to coat, and serve.

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Beet salad with Asian pears
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