Beet, Pear, and Cranberry Salad

Weekly Recipe: 
NonWeekly

3 beets, peeled and cubed
2/3 cup peach jam
1 tablespoon lime juice
2 teaspoons Dijon mustard
4 Bartlett pears, peeled and cubed
1 cup dried cranberries

1. Steam beets in a colander until tender, about 20 minutes. Set aside to cool.
2. In a saucepan, heat jam, lime juice, and Dijon mustard over low heat and stir until blended.
3. In a large bowl, mix together the beets, pears, cranberries, and warm peach sauce. Toss well to coat.

nutrition info per serving (6): 264.2 calories; 0.5 g fat; 0 g saturated fat; 0 mg cholesterol; 1.3 g protein; 66 g carbohydrates; 5.8 g fiber; 45.3 mg sodium