Poached Beets and Pear Salad - RVAg
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Poached Beets and Pear Salad
Print Recipe
Chef Taz showed us how to make Poached Beets and Pear Salad. Perfect for the fall season! She used in season items of beets, pears, salad greens, kale, honey, and apple cider....all from Manakin Market that morning
Servings Prep Time
4-6 people 15 min
Cook Time
1 hour
Servings Prep Time
4-6 people 15 min
Cook Time
1 hour
Poached Beets and Pear Salad
Print Recipe
Chef Taz showed us how to make Poached Beets and Pear Salad. Perfect for the fall season! She used in season items of beets, pears, salad greens, kale, honey, and apple cider....all from Manakin Market that morning
Servings Prep Time
4-6 people 15 min
Cook Time
1 hour
Servings Prep Time
4-6 people 15 min
Cook Time
1 hour
Ingredients
Beets
Salad
Servings: people
Instructions
Beets
  1. In a large saucepan combine red wine, apple juice, and brown sugar. Bring to boiling, stirring to dissolve sugar.
  2. Add beets. Add Rosemary. Return to boiling; reduce heat. Simmer, covered, for 45 minutes until beets are tender and can be pierced with a fork, stirring occasionally. Drain the pot. Transfer beets to serving bowl. Season to taste with salt and pepper
Pears
  1. Combine red wine, apple juice, lemon zest, lemon juice, sugars, cloves, and cinnamon stick in a narrow, deep saucepan that holds at least 3 quarts. Set the pot over medium-high heat and bring to a boil, whisking occasionally to dissolve the sugar. Reduce the heat and simmer for about 5 minutes.
  2. Stand the pears up in the liquid or lay them down so they are covered by the poaching liquid. Place a small heatproof plate on top to keep them submerged.
  3. Cover the pot and gently simmer the pears over low heat, turning them occasionally with tongs, until fork-tender, 10 to 15 minutes.
  4. Remove the pot from the heat and allow the pears to cool in the liquid. Remove the spices and lemon zest. Refrigerate the pears in the poaching liquid for up to 3 days. Ideally, let the pears come to room temperature before serving.
Salad
  1. In a small bowl, whisk together the vinegar and mustard. Add the oils in a slow, steady stream while whisking vigorously. Continue whisking until all of the oil is incorporated and the dressing is thickened. Add the salt and pepper.
  2. In a large bowl, toss the kale/greens with 2 1/2 tablespoons of the dressing and taste. Add more dressing, if needed. Divide the greens among four plates.
  3. Add the sliced poached pear and beets to salad.
Recipe Notes

Special thanks to our Chef at the Market sponsor, Performance Food Group!

PFG Sponsor Card