Poached Beets and Pear Salad
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
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Poached Beets and Pear Salad
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
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| Servings | Prep Time |
| 4-6people | 15min |
| Cook Time |
| 1hour |
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Ingredients
Beets
- 3/4cup dry red wine
- 1/2 cup apple juice or cider
- 2tbsp brown sugar
- 2lbs beetspeeled
- salt & black pepper
- 1sprig rosemary
Pears
- 1-1/2cup dry red wine
- 1-1/2 cup apple juice or cider
- 1tsp lemon zest
- 2tbsp lemon juice
- 1/2cup granulated sugar
- 1/2cup brown sugar
- 4 garlic cloves
- 1 cinnamon stick
- 4 firm pears
Salad
- 1/4cup Red Wine Vinegar
- 1tsp Dijon mustard
- 1/4cup canola oil
- 2tbsp olive oil
- 1tsp shallots
- 1tsp garlic oil
- 1tsp honey
- 1/2tsp kosher salt
- 1/4tsp ground black pepper
- 6cups kale or other greens
- 2oz blue cheese or fetaoptional
Instructions
Beets
- In a large saucepan combine red wine, apple juice, and brown sugar. Bring to boiling, stirring to dissolve sugar.
- 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
- 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.
- 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.
- Cover the pot and gently simmer the pears over low heat, turning them occasionally with tongs, until fork-tender, 10 to 15 minutes.
- 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
- 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.
- 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.
- Add the sliced poached pear and beets to salad.
Recipe Notes
Special thanks to our Chef at the Market sponsor, Performance Food Group!
