Heart Beet Salad |
 |
| 1/2 cup cashews |
| 4 tablespoons butter |
| 4 tablespoons maple syrup |
| 6 tablespoons cooking oil |
Melt in pan and roast cashews in the oven for a few minutes, then set cashews aside.
| 4 tablespoons butter |
| 4 tablespoons cooking oil |
| 2 tablespoons brown sugar |
| 6 beets skinned and sliced |
| 2 pears sliced |
Melt above ingredients in pan and cook over low heat for a few minutes.
Plate lettuce, top with cooked beets and pears and sprinkle with cashews and add vinaigrette.
| VINAIGRETTE |
| 8 tablespoons olive oil |
| 6 tablespoons pale ale |
| 8 tablespoons rice herb vinegar |
| 1 tablespoon fresh rosemary chopped |
Whisk well.