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Yellow Beet and Asian Pear Salad

Vegetarian Times Issue: September 1, 2008   p.79

A spicy horseradish dressing tames the sweetness of earthy roasted beets and crunchy Asian pears in this early fall salad. Tart apple slices will also work in the salad—just be sure to toss them in lemon juice before serving to prevent browning.

Directions

1. To make Horseradish Dressing: Place horseradish, vinegar, tofu, ginger, and 2 Tbs. water in bowl of food processor, and pulse until combined. With motor running, add olive oil, and blend until smooth. Season with salt and pepper.

2. To make Salad: Preheat oven to 400°F. Wrap beets in foil, and roast 30 to 40 minutes, or until tender. Cool until easy to handle, then peel and slice.

3. Toss greens with Horseradish Dressing, and divide among plates. Lay beet slices on one side of greens. Fan out Asian pear slices on opposite side of salad from beets. Sprinkle with black salt, if desired, and serve.

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ingredient list

Serves 8

HORSERADISH DRESSING

  • 2 Tbs. prepared horseradish, or 1 Tbs. grated fresh horseradish
  • 2 Tbs. champagne vinegar
  • 1 Tbs. silken tofu, drained
  • 1 tsp. grated fresh ginger
  • 2 Tbs. olive oil

    • SALAD

  • 4 gold baby beets
  • 8 oz. organic spicy greens mix, such as watercress, arugula, tatsoi, and mizuna
  • 2 Asian pears, sliced
  • Black salt, optional

Nutritional Information

Per :

Calories 65
Protein 1g
Total Fat 3.5g
Saturated Fat 0.5g
Carbs 8g
Cholesterol 0mg
Sodium 186mg
Fiber 3g
Sugar 5g
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Comments

By Veronica on Jun 02, 2010:
I have a soy intolerance. Could you suggest a substitute for the silken tofu?

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