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From "A New Turn in the South" by Hugh Acheson. This has been a staple of mine for years, and I never tire of it. I love the baked pears and the pecans together. Pecans litter the ground around here for about two months from September until November and my kids have always been pretty savvy to find a rock and crack them open.
I've gotten into the habit of roasting a few beets in the oven once or twice a week, so that I always have some on hand for salads and roasted veggie plates. If your beets are precooked, then this is a carefree, rustic salad that doesn’t even ask you to whisk together the oil and vinegar—just drizzle and go.