Spinach, Pear, and Beet Pesto Salad

Name: Spinach, Pear, and Beet Pesto Salad
Yield: 8
Ingredients: 2 bunches of spinach; 2 pears; 150g fresh goat cheese cut into cubes; 1 tablespoon of grated ginger; 2 stalks of celery; Beet Pesto; 2 handfuls of beets; 1/2 handful of parsley; 1/2 cup of olive oil; 1/3 cup of grated Parmesan cheese; Salt to taste

1
2 bunches of spinach
2
2 pears
3
150g fresh goat cheese cut into cubes
4
1 tablespoon of grated ginger
5
2 stalks of celery
6
Beet Pesto
7
2 handfuls of beets
8
1/2 handful of parsley
9
1/2 cup of olive oil
10
1/3 cup of grated Parmesan cheese
11
Salt to taste

Ingredients

1
2 bunches of spinach
2
2 pears
3
150g fresh goat cheese cut into cubes
4
1 tablespoon of grated ginger
5
2 stalks of celery
6
Beet Pesto
7
2 handfuls of beets
8
1/2 handful of parsley
9
1/2 cup of olive oil
10
1/3 cup of grated Parmesan cheese
11
Salt to taste

Directions

1
Make the beet pesto: blend all the ingredients in a blender until you get a paste-like consistency. Reserve
2
Wash and dry the spinach leaves
3
Peel and cut the pears in half, removing the seeds
4
Place them in a pan with cold water, add ginger and celery, and cook until they're tender but still firm
5
Drain and slice the fruits
6
Arrange the spinach at the bottom of a plate, spread the cheese and pear slices on top, and drizzle with beet pesto
7
Serve immediately.