Roasted Beet & Pear Salad

Ingredients

• Lettuce

  Butterhead (includes boston and bibb types), raw

  ¼ head or 41g

• Escarole

  Freshdirect

  ¼ medium head raw or 126g

• Radicchio

  Raw

  ¼ cup, shredded or 10g

• Beets

  Raw

  1 beet or 82g

• Pears

  Raw

  1 medium or 178g

• Walnuts

  Nuts, black, dried

  ⅛ cup, chopped or 16g

• Pumpkin and squash seed kernels

  Seeds, dried

  ⅛ cup or 16g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Honey

  1 tbsp or 21g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Preheat the oven to 425 degrees and place the beets in a roasting pan and add a big splash of water. Season the beets with salt and pepper. Cover tightly with foil and roast for about 40 minutes until tender. Allow the beets to cool and slip off the skins with your fingers. Cut into wedges Core and thinly slice the pear. Toast the pumpkin seeds and walnuts in a pan until fragrant. Assemble the salad by layering the greens in a bowl or on a plate and top with the beets, pears, walnuts, pumpkin seeds, chopped dill and feta. Garnish with with marigold leaves To make the dressing, combine the garlic, grapeseed oil, lemon juice, honey and big pinch of salt and a little freshly ground black pepper. Taste and adjust seasoning.

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