Title: Beet and asian pear salad with baby greens
 Categories: Beets
      Yield: 1 Servings
 
      4    Trimmed beets (about 1
           -pound); scrubbed
      1    Asian/Bartlett or Anjou pear
      1 tb Apple jelly
      2 ts Fresh lemon juice
    1/2 ts Dijon mustard
    1/4 lb Mixed baby greens; (about 4
           -cups loosely packed)
           Garnish: chopped fresh
           -chives
 
  In a saucepan simmer beets in water to cover by 1 inch, covered, 40
  minutes or until tender. Drain beets and cool. Beets may be prepared
  up to this point 1 day ahead and chilled, covered.
  
  Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut
  into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice,
  and mustard over low heat, stirring, until blended and jelly is
  melted. In a bowl combine beets and pear with warm dressing, tossing
  to coat.
  
  Divide greens among 4 salad plates and spoon beet mixture over them.
  Sprinkle salads with chives.
  
  Serves 4.
  
  Each Serving: 71 calories, 0.4 grams fat (4% of calories from fat)
  Gourmet January 1995
  
  Per serving: 4 Calories; 0g Fat (17% calories from fat); 0g Protein;
  1g Carbohydrate; 0mg Cholesterol; 31mg Sodium
  
  NOTES : Epicurious