Recipes - Roasted Pear and Beet Salad with Watercress and Blue Cheese - fun family recipes, decorating ideas and tips, kitchen fun

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Roasted Pear and Beet Salad with Watercress and Blue Cheese
Serves 4 to 6

This salad is great served with warm pears. Roast the pears immediately after the beets and toss them into the salad while still warm.

Directions
1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Wrap each beet in foil and roast until fork can be inserted and removed with little resistance, 1 to 1 1/2 hours; unwrap beets. When cool enough to handle, peel and cut beets lengthwise into quarters; cut each quarter in half into wedges.

2. Whisk together oil, vinegar, salt, and pepper to taste in small bowl.

3. Combine beets, blue cheese, and watercress in large serving bowl. Add pears and vinaigrette; toss gently to combine. Serve immediately.

Ingredients

3 small or 2 medium beets (about 12 ounces)

1 1/2 tablespoons extra-virgin olive oil

1 teaspoon red wine vinegar

1/2 teaspoon salt

Ground black pepper

4 ounces blue cheese, crumbled

1 recipe Roasted Pears

2 bunches watercress, washed, dried, and stemmed (about 6 cups)

Reprinted with permission of Cook's Illustrated.

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The skins from toasted walnuts can impart a bitter taste to dishes that include these nuts. To avoid this problem, Emma Dunn of Miami, Florida, removes the skins by rubbing the toasted nuts together inside a clean kitchen towel.