Pear and Beet Tatin Salad and Happy Valentine's Day

Here is a quick post. Happy Valentine's Day and wish everyone is even more focused on love today than irritating politics.  Speaking for myself here.  

I'm sure there are many posts with more romantic themed food.  I've made two dozens of lemon cupcakes that I was tempted to post.  But I decided to go for something different here.  And I wanted to continue posting things I ate during detoxing and this dish was one of the favorites.  If you need a quick fun dish today for a special meal, this could be a great one for you.

This salad is always well received for any type of gatherings or dinners because it's simple, beautiful and tasty.  Straight forward and anyone can make it.  I roasted beets and pickled them with lemon juice, agave syrup and apple cider vinegar which is great for detoxing.  Beets were pickled in the fridge over night and sliced thinly about 1/4" thick.  I used Asian pears and sliced them thinly.  

To finish just drizzle lemon juice, extra virgin olive oil.  Sprinkle some salt and pepper.  Garnish it with baby greens and pomegranate seeds.  

Enjoy clean food and Have a Happy Valentine's Day everyone!

Recipe:  2-4 servings

4 medium red and orange beets

2 Asian pears

pomegranate seeds

baby greens

 1/2 cup of apple cider vinegar

1 table spoon of agave syrup

1 lemon juiced and zested

extra virgin olive oil

salt and pepper

Preheat the oven at 450 degrees.  Wrap beets in aluminum foil.  Roast beets for 30 minutes in the oven.  Let the beets cools down.

Mix 1/2 cup of apple cider vinegar and 1 table spoon of agave syrup with salt and pepper.  Slice beets into 1/4" thick and marinate them in the vinegar mixture over night in the fridge.  

Slice pears the same thickness.  Layer 6-8 beets and pear slices.  Garnish with baby green, pomegranate.  Sprinkle some virgin olive oil, lemon juice, lemon zest, salt and pepper.