This salad is a wonderful combination of roasted beets, fresh pears, and shaved Gouda cheese. Served on a bed of arugula in a mustardy dressing and topped with toasted slivered almonds, it's a refreshing side to serve with any meal.
Nutrition per serving may change if servings are adjusted.
8 ounces beets, without tops (3 small)
2 tablespoons sherry vinegar
1 tablespoon olive oil
½ teaspoon Dijon mustard
¼ teaspoon ground pepper
⅛ teaspoon salt
3 cups fresh baby arugula or spinach
2 cups sliced pears (2 medium)
3 tablespoons shaved Gouda cheese
4 teaspoons slivered almonds, toasted
Preheat oven to 425°F. Trim root ends from beets. Wrap each beet in foil and place in a 15x10-inch baking pan. Bake 1 hour or until tender. Remove from foil; cool 15 minutes. Remove skins by wrapping beets, one at a time, in a paper towel and gently rubbing off the skins. Cut beets into bite-size pieces; cool.
Meanwhile, for dressing, whisk together vinegar, oil, mustard, pepper and salt in a small bowl.
Toss arugula in a serving dish with half of the dressing. Top with beets and pears; drizzle with the remaining dressing. Sprinkle with cheese and almonds.