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Roasted Beet Salad with Pears and Goat Cheese
Ingredients
  • subheading: For the Salad:
  • 3 medium Bosc or Bartlett pears
  • ¼ cup plus 2 tablespoons extra virgin olive oil, divided
  • Kosher salt
  • 5 to 6 medium beets
  • 1 large white onion
  • 2 tablespoons minced rosemary leaves
  • Ground black pepper
  • ½ cup pine nuts
  • 4 ounces arugula
  • 3 ounces crumbled chèvre cheese
  • subheading: For the Honey Balsamic Vinaigrette:
  • ½ teaspoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons honey
  • ¼ cup olive oil
Steps
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