BEET GREENS, PEAR, AND MAPLE WALNUT

BEET GREENS, PEAR, AND MAPLE WALNUT

Ingredients:
2 tablespoons maple syrup
½ cup (50 g) walnuts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 pear, cored and sliced

Directions:
sea salt and freshly ground black pepper
(See image, rear)
1
Preheat the oven to 400°F (200°C). Remove the beet greens about an inch (2.5 cm)
from the beetroot. Wash the beets, then wrap them each in tinfoil (if beets are really
small they can all be packaged together) and place in the oven for 50 to 60 minutes, or
until easily pierced by a fork. Once cool enough to handle, rub the skins off with a
paper towel (to save your hands from staining) and dice.
2
While the beets are roasting, prepare the rest of the salad. Trim and discard the
tough stems from the beet greens and wash and dry the leaves. Chop them into 2-inch
(5-cm) pieces.
3
Candy the walnuts by heating the maple syrup in a small frying pan over medium-
high heat until it begins to bubble. Add the walnuts and stir to coat in the syrup.
Continue cooking and stirring for 4 to 5 minutes, until the syrup has caramelized the
walnuts and cooked off. Remove from the heat. The walnuts will be sticky, but do your
best to separate them with the spatula, sprinkle with a pinch of sea salt, and leave in
the pan to cool and harden.
4
Combine the olive oil, balsamic vinegar, mustard, and lemon juice, and season to
taste.
5
To assemble the salad, place the beet green leaves, walnuts, and pear in a bowl.
Add the dressing, and toss well. The diced beets will turn everything pink (unless you
are using golden or candy cane beets), so to avoid this, leave the beets out while
tossing and add at the end.
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