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