Beet and Fresh Pear Salad


From Bitayavon Magazine's Fall/Yom Tov Issue By

This salad is easy to make and makes a beautiful presentation. You don't need to exactly follow the amounts given for the pears, onions, and cranberries – just add the amount you like!


4-ounces of  goat cheese, crumbled
1 16-ounce jar Sweet/Sour beets*
4-ounces pecans, toasted
1 bag fresh spinach, cleaned and drained thoroughly
1/2 red onion (or to taste), sliced 
1 - 2  ripe pears, not too soft, diced
1/2 cup dried cranberries

6 tablespoons olive oil
2  1/2 tablespoons red wine vinegar
1 tablespoons fresh minced garlic
salt and pepper to taste


Empty beets, with liquid, into microwave proof container. Cook beets, covered,  on high in microwave for about 2-3 minutes. Drain a bit and let cool slightly.

While beets are cooling, combine the dressing ingredients in a small bowl or shaker-type container.

Combine dressing mixture with beets and refrigerate.

When ready to serve, mix together the beets, crumbled cheese, toasted pecans, onion, diced pears, and cranberries. Then either mix with the greens or serve the mixture over the greens.


Yield: Serves 3-4 people

* Can also use fresh beets that have been roasted, peeled and sliced. They will not have the same flavor as the Sweet/Sour jar beets but are a wonderful substitution.

Recipes: Salads, Pears, Beets, Goat Cheese, Dairy, Kosher


Salads and Salad Dressings