17 Oct 2012

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


My nieces share my passion for beets

You can roast the beets up to two days ahead of time; just peel and refrigerate them until you’re ready to assemble the salad. If you are using different colored beets, wrap each color separately.

You can swap out the pears for apples (Granny Smith are the best choice) or raspberries


Equipment: baking dish, 1 large and 1 small bowl, aluminum foil

Preheat oven to 400 degrees.


6 yellow or red beets or combination, cut into evenly-sliced wedges

1/2 cup chopped scallions

2 firm, ripe pears, peeled and cut into bite-size pieces

2 tablespoons chopped cilantro, finely chopped

1/2 cup candied pecans

1 head arugula, cleaned and dried


4 tablespoons lemon juice

1/4 cup olive oil

1 tablespoon Dijon mustard

1/4 teaspoon salt

  • Cut tops off beets, leaving 2 inches of stem. Wrap each beet (including the stem) in foil
  • Place beets in baking dish and bake for 1 hour.
  • Once beets are cool, unwrap and rub off skin under warm running water. Cut into wedges and place in bowl.
  • Add scallions, pears, pecans, and cilantro to large bowl.
  • Prepare vinaigrette by adding lemon, salt, and Dijon mustard to small bowl. Gently whisk together and slowly add the olive oil until totally blended.
  • Pour vinaigrette over beets and toss until coated.
  • Line serving dish with arugula stalks and cover with beet mixture. Can be served warm or cold.

Serves 6

NOTE: You can serve the salad alone for a lunch. Leave out the nuts, and add goat cheese or shaved parmesan.

Candied Pecans:

1 tablespoon butter

1 tablespoon vegetable oil

1 cup pecans

1/4 teaspoon nutmeg

1/4 teaspoon salt

Pinch cayenne

Pinch black pepper

2 tablespoons brown sugar

Equipment: 10-inch non-stick frying pan

  • Melt butter and oil in non-stick frying pan over medium high heat.
  • Add pecans, nutmeg, salt, cayenne, and black pepper to pan. Cook and stir mixture, then add brown sugar. Stir until pecans are evenly coated, about 5 minutes.
  • Remove from heat and cool




Sheryl Goldstein No comments
Leave a comment

What is the solution?

Tools and tips for living an effortless
gluten-free lifestyle.

If you like Sheryl and The No Gluten Solution, please click link and like us on Facebook!

Interested in Sheryl’s new cook-book?
Sign up here for information

RSSGluten-free Twitter

  • Twitter is still cooking~

Gluten-free Recipes

This salad is a hearty main course and will satisfy…

Ingredients 3 anchovy fillets 1/4 cup olive oil 1 unshelled…

Fad diets come and go but one diet that continues…