Dining in Dairyland: Pear, Beet and Feta Salad

These are three ingredients I had not thought to put together until a friend I met in Germany made it for me.

Required Materials

Two or more whole beets

Two or more large eating pears

½ cup feta or crumbled goat cheese

Balsamic vinegar

Olive oil

Salt and pepper

An ovenproof dish with lid

 

Method

Place the whole beets in the ovenproof dish and add an inch or two of water. Cover with a lid and place in an oven at about 400 degrees Fahrenheit. Cook for 45 to 60 minutes. When done, remove the beets from the dish, then peel and chop them into chunks. Put them in a bowl and add a splash of balsamic vinegar, a spoon of oil and a little salt and pepper. Toss the beets and let them sit for about half an hour.

Peel your pears if you like. Cut them in eighths and then cube them. Remove the beets from whatever liquid remains in their bowl. Put both the pears and the marinated beets into the bowl and toss briefly with the cheese before serving.

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