2 beets (about 3/4 pound)
1 cup diced Asian pear or ripe pear
1/4 cup diced celery
2 tablespoons chopped pistachios
3 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon brown sugar
1/4 teaspoon black pepper
Dash of salt
Dash of ground red pepper
2 curly leaf lettuce leaves (optional)
Preheat oven to 425°.
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a small baking dish. Bake at 425° for 50 minutes or until tender. Cool. Trim off beet roots; rub off skins. Dice beets.
Combine beets, pear, celery, and pistachios in a medium bowl.
Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk. Drizzle over beet mixture, tossing gently to coat.
Serve at room temperature or chilled on lettuce leaves, if desired.
P.S. I stood in the pouring rain with an umbrella in one hand and spatula in the other as I grilled the steak!