Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Raw Beet, Pear and Gorgonzola Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 183
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 9
- Sodium
- 220
- Total: 10 min
- Prep: 10 min
Ingredients
Salad:
1 medium yellow beet, scrubbed well
1 medium red beet, scrubbed well
1 slightly underripe Comice pear
2 to 3 ounces gorgonzola dolce, broken up into small pieces
2 sprigs fresh mint, leaves picked
Dressing:
1/3 cup extra-virgin olive oil
1 lemon, juiced
3 sprigs fresh thyme, leaves picked
1 sprig fresh mint, leaves picked
Salt
Freshly ground pepper
Directions
- For the salad: Using a mandoline, slice the beets paper thin and arrange artfully on a platter. Core the pear and slice into thin lengthwise slices with a knife. Arrange the pears in fans on top of the beets. Add the gorgonzola dolce and garnish with whole mint leaves.
- For the dressing: Combine the extra-virgin olive oil and lemon juice in a small bowl. Mince the thyme and the mint leaves together and add to the bowl. Season with salt and pepper. Whisk to combine. Dress the salad right before serving.