An easy summer salad that is gluten free, done in less than 15 minutes, and filled with beets, pears, pecans, and creamy tangy goat cheese.
So Music….
Yay or Nay when you work?
If yay, do you sing your little heart out in your office or just have it on in the background?
What’s your music weapon of choice? Pandora? Cd? FM Radio?
I ask because I have noticed the past couple of weeks that I work so much better with music on then without it.
I’m more focused on the task at hand, have a fun time when a good song comes on, and find that my attitude is better throughout the day. I like to start off the day with some good worship music and then finish the day with some Pandora with a Sara Barielles Station {love that girl!!}
I do have an officemate during the 10 hours that I work but I just pop my headphones in and sing/hum away!
No shame… ok maybe a little because I’m sure I’m not in tune but whatever! 🙂
This Salad however truly is a NO SHAME recipe! Healthy to the core! It came about because of mine and my sons recent obsession with beets!
Have you ever had beets before? If not you are so missing out! They are a root vegetable, sweet, juicy, packed with nutrients, and absolutely delicious! They are fairly easy to make, I say fairly because the skin is a little rough to get off after they are cooked and will leave everything they touch with a shade of pink if your not careful.
But believe me it is soooo worth it once those sweet juicy vegetables touch your mouth. You will fall in love instantly. {if your not into the preparation process you can buy them already cooked and peeled for a short cut, which is what I did hehe}
These sweet beets are complimented by dices of juicy asian pear, nutty crunchy pecans, and creamy goat cheese. Then topped off with a tangy mustardy homemade vinaigrette.
OMG… where has this salad been all my life?
It’s a great vegetarian main course meal option for the week or the perfect side dish to compliment that chicken or fish dish! Hope you enjoy!
Beet & Asian Pear Salad with Honey Mustard Vinaigrette
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4-6 1x
- Category: Salad, Vegetarian, Side Dishes
- Method: No-Bake
- Cuisine: American
Description
An easy gluten-free summer salad that is filled with beets, pears, pecans, and creamy tangy goat cheese.
Ingredients
- 10 oz. of spring mix salad
- 4 large cooked beets, sliced
- 3 oz. of goat cheese, crumbled
- 3/4 cup of pecans, chopped
- 1 large asian pear, diced
- Honey Mustard Vinaigrette:
- 2 tablespoons of stone ground mustard
- 4 tablespoons of vinegar
- 4 tablespoons of olive oil
- 1 teaspoon of dry basil
- 1 1/2 teaspoon of honey
- salt & pepper
Instructions
- In a large salad bowl add, spring mix, beets, goat cheese, asian pear, and pecans. Set aside.
- In a small bowl, combine mustard, vinegar, basil, honey, salt & pepper.
- Slowly add in olive oil until completely combined.
- Serve salad with dressing on the side.
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