You can’t win if you don’t enter

My luck continues! I entered a recipe contest (yes, another one) on Monday in the hope of winning a $50 credit on my Pioneer Organics account. That’s almost a month’s worth of fruits and veggies. Guess what?!

I won!

Nick is astonished: “How did you win?”

“I entered.”

“It’s as simple as that?”

“Judging by the number of contests I’ve been winning lately? I’d say yes.”

Here’s the recipe. (It will also be published on the Pioneer Organics home page starting Friday.)

Beet, pear, and pistachio salad
Servings: 2

Ingredients
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)

Preparation

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.

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