Roasted Beet, Pistachio, and Pear Salad

Ingredients

• 0.8 pound beets 
• 0.3 teaspoon pepper black
• 0.5 teaspoon brown sugar 
• 0.3 cup celery diced
• 1 Dash ground pepper red
• 1 tablespoon honey 
• 3 tablespoons juice of lemon fresh
• 1 cup asian pear diced ripe
• 2 tablespoons pistachios chopped
• 1 Dash salt 

Equipment

• bowl
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 42
2. Leave root and 1 inch of stem on beets; scrub with a brush.
3. Place beets in a small baking dish.
4. Bake at 425 for 50 minutes or until tender. Cool. Trim off beet roots; rub off skins. Dice beets.
5. Combine beets, pear, celery, and pistachios in a medium bowl.
6. Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk.
7. Drizzle over beet mixture, tossing gently to coat.
8. Serve at room temperature or chilled on lettuce leaves, if desired.