Beets and Pear Salad

The first time I had beets was when we were  living in Chicago and we had a shopping trip at Whole Foods supermarket. They have this "make your own" salad bar and one could just put anything in the takeaway box and weigh it at the counter once you're done. I tasted it once and never forgot about it. I had a lot of ideas already by the time we went back to the Philippines. Every time I make this, it gives me good memories of Chicago. I miss the kind of lifestyle we used to have despite the cold weather. I spent my days just daydreaming of going back. And the shopping trips, the fresh goods..and the list goes on. Maybe someday...Anyway, so much of the drama. This salad is best paired with pasta, chicken or fish in the menu. 

Ingredients:

• 1 Bag of Mixed greens, preferably with Arugula (about 3 cups)
• 1 Medium sized Beets, boil, peel and cut into bite sized pieces
• 1 Small Onion. sliced thinly, soak in water for 10 minutes
• 1 Medium sized Pear, peel, core and cut into bite sized pieces (soak in 2 Tbsp of lemon juice)
• 1/4 Cup Chopped Unsalted Roasted Cashew nuts (walnuts if available)
• 1/4 Cup Goat Cheese

Dressing:

• 1 Tbsp Orange juice (fresh)
• 1 Tbsp Balsamic Vinegar or Champagne vinegar
• 2 Tbsp Olive Oil
• 1 Tsp Dijon or yellow mustard
• 1 Tsp Honey
• 1 Tsp Minced onion or shallot
• Salt and Pepper to taste

Directions:

• Prepare the dressing by combining all ingredients in a bowl and whisk until smooth. Adjust taste accordingly.
• Coat beets evenly with a teaspoon of the dressing. Discard the lemon juice from the pear.
• Arrange the mixed greens on a salad bowl, top with beets, pears, onion, nuts and cheese. Drizzle with the rest of the vinaigrette.