There is something so elegant about a salad that truly celebrates the season, and this Roasted Beet and Pear Salad is the epitome of autumn elegance. I first created this recipe for a dinner party where I wanted a starter that was both visually stunning and packed with complex flavors. The earthy sweetness of the roasted beets, the crisp, juicy pear, the tangy goat cheese, and the peppery arugula all come together in the most spectacular way.
You are going to fall in love with this salad because it strikes the perfect balance of flavors and textures. It’s a dish that feels incredibly gourmet, yet it is so simple to assemble. The homemade honey balsamic vinaigrette ties everything together, adding a touch of sweetness and acidity that makes every single ingredient shine. It’s the perfect sophisticated starter for a holiday meal or a wonderfully satisfying light lunch.
The Ingredients for This Elegant Salad
For the Honey Balsamic Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- ¼ tsp salt
- ¼ tsp black pepper, freshly ground
For the Salad
- 1 lb beets (about 4 medium)
- 5 oz arugula or mixed greens
- 2 ripe pears, cored and thinly sliced
- ½ cup walnuts or pecans, toasted and roughly chopped
- 4 oz goat cheese or feta, crumbled
How to Assemble Your Beet and Pear Salad
Step 1: Roast the Beets
First, prepare your beets. Preheat the oven to 400°F (200°C). Wash and trim the beets, then place each one on a piece of aluminum foil. Drizzle them with a little olive oil, salt, and pepper, then wrap them up tightly. Roast for 45-60 minutes, or until they are easily pierced with a fork. Once they’re cool enough to handle, the skins should slide right off under running water. Slice or cube the beets and set them aside.
Step 2: Prepare the Vinaigrette
While the beets are roasting, you can make the simple honey balsamic vinaigrette. In a small bowl or a mason jar, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake vigorously until the dressing is well emulsified and creamy.
Step 3: Toast the Nuts
Toasting the nuts is a small step that makes a huge difference in flavor. Spread the walnuts or pecans on a dry baking sheet and toast them in the 400°F oven for about 5-7 minutes, watching carefully to ensure they don’t burn. They’re done when they become fragrant and slightly golden. Let them cool, then give them a rough chop.
Step 4: Assemble Your Masterpiece
Now for the fun part. Create a bed of arugula or mixed greens on a large platter or in individual bowls. Artfully arrange the roasted beets and thinly sliced pears over the greens. Sprinkle the toasted nuts and crumbled goat cheese over the top. Just before serving, drizzle generously with your homemade vinaigrette.
My Best Tips for This Salad
My Secret for Mess-Free Beets
Roasting beets can be a messy, hand-staining affair. My go-to trick is to wear disposable kitchen gloves while peeling and chopping them after they’ve cooled. This keeps your hands from turning bright pink and makes cleanup an absolute breeze.
Choose the Right Pears
For this salad, you want pears that are ripe and sweet but still have a bit of firmness so they hold their shape when sliced. I find that Bosc or Anjou pears work perfectly. They provide a wonderful, crisp texture that contrasts beautifully with the soft, tender beets.
A Lesson in Layering
To create a salad that looks as good as it tastes, think about layering. Start with your greens, then add the heavier items like the beets and pears. Finish by sprinkling the lighter, more delicate items like the crumbled cheese and toasted nuts on top. This prevents the smaller ingredients from sinking to the bottom of the bowl.
Delicious Variations to Try
This Roasted Beet and Pear Salad is a fantastic base for experimentation. For a different flavor profile, try using blue cheese or gorgonzola instead of goat cheese; its sharp, funky flavor is a wonderful counterpoint to the sweet beets and pears. You can also add other seasonal ingredients like roasted butternut squash or pomegranate seeds for an extra pop of color and flavor. For a heartier salad that can stand as a main course, add some grilled chicken or a cup of cooked quinoa.
FAQs
Can I prepare this salad ahead of time?
You can prepare all the components ahead of time, which makes this a perfect dish for entertaining. The beets can be roasted and stored in the fridge for up to 3 days. The vinaigrette can be made and kept in the fridge for a week. The nuts can be toasted and stored in an airtight container. When you’re ready to serve, just assemble everything so the greens stay crisp.
Do I have to roast the beets?
While roasting brings out the deepest, sweetest flavor, you can absolutely use pre-cooked, vacuum-sealed beets from the grocery store to save time. Just be sure to pat them dry before slicing to avoid making the salad watery.
What’s the best way to serve this salad?
I love serving this salad on a large, flat platter rather than in a deep bowl. This allows all the beautiful ingredients to be seen and appreciated. It turns a simple salad into a stunning, centerpiece-worthy dish.
Roasted Beet and Pear Salad
- Total Time: 75
- Yield: 6 servings 1x
Description
This Roasted Beet and Pear Salad is the epitome of autumn elegance. It features a stunning combination of earthy roasted beets, crisp juicy pears, peppery arugula, tangy goat cheese, and toasted walnuts. Tied together with a simple homemade honey balsamic vinaigrette, this salad is a sophisticated starter or a satisfying light lunch.
Ingredients
For the Honey Balsamic Vinaigrette
¼ cup extra virgin olive oil
2 tbsp balsamic vinegar
2 tsp Dijon mustard
2 tsp honey
¼ tsp salt
¼ tsp black pepper, freshly ground
For the Salad
1 lb beets (about 4 medium)
5 oz arugula or mixed greens
2 ripe pears, cored and thinly sliced
½ cup walnuts or pecans, toasted and roughly chopped
4 oz goat cheese or feta, crumbled
Instructions
Roast the Beets:
Preheat oven to 400°F (200°C). Wash, trim, and wrap each beet in foil with a drizzle of olive oil, salt, and pepper. Roast for 45-60 minutes, or until fork-tender. Once cool enough to handle, peel the skins, then slice or cube the beets.
Prepare the Vinaigrette:
In a small bowl or mason jar, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake vigorously until the dressing is emulsified and creamy.
Toast the Nuts:
Spread the walnuts or pecans on a dry baking sheet and toast in the 400°F oven for 5-7 minutes, until fragrant and lightly golden. Let them cool, then roughly chop.
Assemble Your Masterpiece:
Arrange a bed of arugula on a large platter. Artfully layer the roasted beets and sliced pears over the greens. Sprinkle with toasted nuts and crumbled goat cheese. Just before serving, drizzle generously with the honey balsamic vinaigrette.
Notes
Make-Ahead Components:
To save time, all the elements of this salad can be prepared in advance. The beets can be roasted and stored in the fridge for up to 3 days, the vinaigrette can be kept for a week, and the nuts can be toasted and stored in an airtight container. Assemble just before serving to keep the greens fresh.
Mess-Free Beets:
To avoid staining your hands, wear disposable kitchen gloves when peeling and chopping the roasted beets.
Time-Saving Tip:
If you’re short on time, you can use pre-cooked, vacuum-sealed beets from the grocery store instead of roasting your own. Be sure to pat them dry before adding to the salad to prevent it from becoming watery.
- Prep Time: 15
- Cook Time: 60
- Category: Salad, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
Keywords: beet and pear salad, roasted beet salad, fall salad recipe, goat cheese salad, honey balsamic vinaigrette, elegant starter
