Roasted Beet, Pistachio, And Pear Salad

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The vibrant beets lend a pink hue to the pears. You can prepare the salad earlier in the day, and scoop it onto lettuce leaves just before serving. Canned beets will work in a pinch.
== Ingredients ==
* 2 beets (about 3/4 pound)
* 1 cup cubed Asian pear or ripe pear
* 1/4 cup chopped celery
* 2 tablespoons chopped pistachios
* 3 tablespoons fresh lemon juice 
* 1 tablespoon honey
* 1/2 teaspoon brown sugar
* 1/4 teaspoon black pepper
* Dash of salt
* Dash of ground red pepper
* 2 curly leaf lettuce leaves (optional)
== Directions ==
# Preheat oven to 425°.
# Leave root and 1 inch of stem on beets; scrub with a brush.
# Place beets in a small baking dish.
# Bake at 425° for 50 minutes or until tender.
# Cool.
# Trim off beet roots and stems; rub off skins.
# Dice beets.
# Combine beets, pear, celery, and pistachios in a medium bowl.
# Combine juice and next 5 ingredients, stirring well with a whisk.
# Drizzle over beet mixture, tossing gently to coat.
# Serve at room temperature or chilled on lettuce leaves, if desired.
Yield: 2 servings (serving size: 1 cup)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Vegetarian Recipes
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Category:American Vegetarian
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Category:Healthy Salads