Beet and Pear Salad Over Watercress

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This is an upscale, simple-to-make salad that always gets raves from company. This dressing is so wonderful you'll want to double it and serve it over plain greens just for you!

Ingredients

2 large beets; 1 bunch watercress, arugula or baby spinach; 1 Anjou pear or Bartlett pear; 1 oz (30 g) blue cheese, crumbled (optional)
Dressing:: 1/3 cup (75 mL) grape juice concentrate, thawed; 1 tbsp (15 mL) extra-virgin olive oil; 2 tbsp (30 mL) balsamic vinegar; 2 tsp (10 mL) Dijon mustard; 1/4 tsp (1 mL) cracked pepper

Preparation

Whisk together grape juice concentrate, olive oil, vinegar, mustard and pepper in a small bowl. Reserve.

Preheat oven to 400F (200C). Place beets on parchment paper and roast for about 1 hour or until tender. Cool, peel, and slice thinly.

Wash and dry watercress. Divide equally between 4 plates.

Halve and quarter the pear and slice thinly. Divide pear slices evenly and arrange on plates. Divide beet slices equally between plates. Drizzle 2 tbsp (30 mL) of the dressing over each salad.

Sprinkle with crumbled blue cheese, if using. Serve with remaining dressing on the side.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per Serving: about
Calories	145
Fat (total)	5 g
Carbohydrate	24 g
Protein	2 g
Fibre	3 g
Sodium	168 mg

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