4 – 5 medium beets (about 1 lb), trimmed
3 T olive oil
1/4 c pine nuts, walnuts, almonds…, coarsely chopped if necessary
salt, to taste, for nuts
1 T minced onion or shallot
1 T fresh lemon juice
1 1/2 T red-wine vinegar
1/4 t sugar
1/2 t salt
1 large Asian pear or 2 small ones
3 – 4 c arugula, spinach, tat soi, mizuna, or other salad green(s), coarsely chopped
1. Preheat oven to 425°F. Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
2. While beets are roasting, cook nuts in oil in a small skillet over moderate heat, stirring occasionally, until fragrant. Take off heat and allow nuts to cool in oil. Transfer nuts with a slotted spoon to a small bowl. Sprinkle with some salt. Reserve.
3. Combine onion or shallot, lemon juice, vinegar, sugar, salt, and oil from skillet in a large bowl. Peel beets, if you like. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
4. Quarter and core pear and cut into thin strips. Arrange beets on a platter. Top with arugula. Drizzle with any dressing remaining in bowl. Arrange pear slices over the greens. Sprinkle with nuts. Or, put arugula into bowl with beets and toss gently to coat. Add pear slices, and, again, toss gently. (The pear slices will turn pink upon contact with the beets.) Sprinkle with nuts. Serve.