Roasted Beet and Pear Salad

Pear Salad Recipe

Makes 6 servings (Core Plan)*

1 bunch beets, trimmed
1 pear, peeled and chopped
1 bunch arugula, cleaned and shredded
2 tablespoons tarragon vinegar
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
Freshly ground pepper

1. Preheat the oven to 400 F. Wrap the beets in foil and roast until fork-tender, about 1 hour and 15 minutes. Unwrap the foil and let the beets cool, then peel and chop. In a large bowl combine the beets, half the pear, and the arugula; toss to combine.

2. To make the dressing, in a small bowl whisk the vinegar and lemon juice. Drizzle in the oil, whisk constantly, then add the salt and pepper to taste. Pour over the salad and toss the coat. Serve, scattering the remaining pear over the salads.

POINTS value per serving: 1 (3/4 cup): 47 Calories, 2 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 128 mg Sodium, 7 g Carbohydrates, 2 g Fiber, 1 g Protein, 1 mg Calcium.

Recipe from Weight Watchers Meals in Minutes: 150 Speedy Recipes Low in POINTS Values.

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2003 Weight Watchers International, Inc.

This recipe reflects the food values inherent to the Weight Watchers philosophy that eating should be satisfying as well as healthful. In fact, learning and sharing innovative ideas about healthy cooking and eating are part of the experience at weekly Weight Watchers meetings, where members help and support each other. To learn more about Weight Watchers, visit WeightWatchers.com To find the nearest Weight Watchers meeting location, call 1-800-651-6000, or click on the Find a Meeting link at the top of our homepage.

*"Core Plan" indicates that this recipe is appropriate for those on the Core Plan and contains only foods from the Core Food List.