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Meatless Monday: Roasted Beet Salad

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12 small beets

1 fresh pear

1 tsp lemon zest

2 T. fresh lemon juice

1 cup whipping cream

2 T. fresh parsley, chopped

1 tsp. each fresh finely chopped: thyme, basil, rosemary

Salt and pepper to taste

1 head Boston or butter lettuce

1-2 cups baby spinach or arugula

1/4 cup red or sweet onion, thinly sliced

3 oz. goat or feta cheese, crumbled

1/2 cup pecans, toasted and chopped

Instructions:  Trim leafy ends and root off beets.  Wash beets and pear.  Place both in a baking dish (I usually cut the pear in half) with about 1/4 cup of water.  Cover with foil and roast for about an hour, until tender.  Meanwhile, whisk together the lemon juice and cream, adding in the zest, herbs, salt and pepper.  Place in refrigerator for at least 15 minutes and up to one day to thicken.  Let beets and pears cool and peel the beets and slice the pear and beets into strips.  Toss lettuce and spinach and top with the pears, beets, onion, cheese, and pecans.  Drizzle the herbed cream dressing over the salad and serve.

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