3 cups arugula
4 small beets
2 large, firm, but ripe pears, sliced
3 tbsps raspberry vinegar
6 tbsps extra virgin olive oil
1/2 cup crumbled blue cheese
1/4 cup chopped pecans, toasted
Salt and pepper, to taste

Arugula Salad With Pears & Beets

1. Place beets in a baking dish with 1-inch of water. Bake, covered, at 400° F for 40 minutes or until beets are tender. Remove beets from pan and let cool to room temperature. Peel and cut beets into thin wedges.
2. Meanwhile, in a bowl, combine vinegar, olive oil, salt and pepper; whisk until mixture is smooth.
3. In a bowl, toss arugula with 3 tbsps of the vinaigrette dressing. Arrange arugula onto four salad plates. Toss pears and beets with remaining dressing. Arrange over the arugula.
4. Sprinkle blue cheese and pecans over the salad. Serve any remaining dressing on the side. Jewel-like colors and a surprising combination of flavors make this salad perfect for serving to guests with a special meal. Red-leaf lettuce can be used in place of the arugula, if desired.
   Serves 4
   Preparation time: 55 minutes