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.

8 tablespoons olive oil
6 tablespoons pale ale
8 tablespoons rice herb vinegar
1 tablespoon fresh rosemary chopped

Whisk well.

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