Yield: 1 Servings
|4||Trimmed beets (about 1 pound); scrubbed|
|1||Asian/Bartlett or Anjou pear|
|1 tablespoon||Apple jelly|
|2 teaspoons||Fresh lemon juice|
|½ teaspoon||Dijon mustard|
|¼ pounds||Mixed baby greens; (about 4 cups loosely packed)|
|Garnish: chopped fresh chives|
In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.
Peel beets and cut into ¾-inch wedges. Peel and core pear and cut into ½-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.
Divide greens among 4 salad plates and spoon beet mixture over them.
Sprinkle salads with chives.
Each Serving: 71 calories, ⅖ grams fat (4% of calories from fat) Gourmet January 1995
Per serving: 4 Calories; 0g Fat (17% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 31mg Sodium NOTES : Epicurious
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998