Heirloom Pear and Beet Skillet and the End of Nutritional Profiles

Right now my house is full of pears and beets.  Pears from my father's tree, and beets from the farm share. I'm feeling a little braver following my cooking instincts today, so I decided to give them a go together, and was rewarded for my efforts. Yum

6 oz. beets, scrubbed clean, skin on
6 oz pear, cored, skin on
2 cups arugula, washed, shredded, stems removed
1/2 Tbsp bacon fat or coconut oil
2 Tbsp. unsalted, unshelled pistachios

  1. While your oil heats, dice your fruits and veggies about the size of your average country potato.  
  2. Toss them in, and cook until pears are slightly charred.  
  3. Add in arugula and wilt almost all of the way before adding the nuts. 
  4. Once arugula is fully wilted, serve.

Serves one at 323 calories.

So, I'm not going to be adding the nutritional profiles anymore.  It's such a hassle, and doesn't seem to matter much. Also, depending on your brand or variety, more or less calories could be part of the dish. So, I've decided to go with the general, and if you want more in-depth info, you can always upload the recipe to MyFitnessPal, or a similar site. This will save me time, and make me more likely to post.  But you can let me know in the comments, that no one but spam bots tends to use, if you'd like them to come back!