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Beet and Asian Pear Salad with Baby Greens
4 Trimmed beets (about 1 pound); scrubbed
1 Asian/Bartlett or Anjou pear
1 tb Apple jelly
2 ts Fresh lemon juice
1/2 ts Dijon mustard
1/4 lb 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 3/4-inch wedges. Peel and core pear and cut into
1/2-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.
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