Roasted Pear and Beet Salad with Watercress and Blue Cheese

Name: Roasted Pear and Beet Salad with Watercress and Blue Cheese
Ingredients: 3 , small beets or 2 medium beets (about 12 ounces); 4 , firm Anjou pears or Bartlett pears (about 2 pounds); 1 tablespoon, unsalted butter, melted; 2 tablespoons, granulated sugar; 1 1/2 tablespoons, extra-virgin olive oil; 1 teaspoon, red wine vinegar; 1/2 teaspoon, table salt; , Ground black pepper; 4 ounces, blue cheese, crumbled; 2 bunches, watercress, washed, dried, and stemmed (about 6 cups)

Side Dishes
Cheese
Fruit
Vegetables
Salads

Appears in Cook's Illustrated November/December 2000

High heat, butter, and sugar transform underripe pears into the centerpieces of unusual and delicious winter salads.

SERVES 4 to 6

TIME 2 hours

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