This Roasted Beet Salad with Pears and Walnuts is a vibrant celebration of earthy, sweet, and crunchy flavors. Tender roasted beets pair beautifully with juicy pears, while toasted walnuts add a satisfying crunch. In just 50 minutes, you’ll have a dish that’s as nourishing as it is visually stunning. The rich, deep hues of the beets contrast elegantly with the soft, golden pears, making it a feast for the eyes and the palate.
Each bite offers a delightful mix of textures and tastes—creamy goat cheese, crisp greens, and a tangy vinaigrette tie it all together. Perfect for a quick weeknight dinner or an impressive side, this salad is a testament to how simple ingredients can create something truly extraordinary. It’s a dish that feels indulgent yet wholesome, leaving you refreshed and satisfied.
Fresh and Flavorful Ingredients
- 3 medium-sized beets (any variety; a mix of red and golden beets adds color)
- A small drizzle of olive oil (for roasting the beets)
- 1 ripe pear, chopped into ½-inch pieces
- ¼ cup walnuts, toasted
- ¼ cup feta cheese, crumbled (or more to taste)
- A few handfuls of salad greens (your choice of variety)
- ¼-½ cup cooked quinoa (optional, for a heartier salad)
- Micro sprouts, for garnish (optional)
- 1-2 tablespoons walnut oil
- A drizzle of balsamic vinegar
- A drizzle of honey
- Sea salt and fresh black pepper, to taste
Simple Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Roast the beets: Drizzle the beets with olive oil, season with salt and pepper, and wrap them in foil. Place them in the oven and roast for 40 minutes to 1 hour, or until fork-tender. Check occasionally for doneness.
- Cool and peel the beets: Once cool enough to handle, run the beets under water and slide off the skins with your hands. Chop them into ½-inch cubes and set aside to cool completely. (Tip: You can do this step up to one day ahead and refrigerate until ready to use.)
- Assemble the salad: On a platter, arrange the salad greens, roasted beets, chopped pear, toasted walnuts, and crumbled feta. Add cooked quinoa if desired.
- Add the finishing touches: Drizzle generously with walnut oil, a bit of balsamic vinegar, and a little honey. Season with sea salt and fresh black pepper to taste. Garnish with micro sprouts if using.
- Serve and enjoy! Toss lightly before serving for even distribution of flavors.
Time-Saving Tips for Busy Cooks
To streamline this recipe, roast the beets up to a day ahead and store them in the fridge. You can also toast the walnuts in advance and keep them in an airtight container. If you’re short on time, skip the quinoa or use pre-cooked quinoa from the store. These small steps can make assembling the salad a breeze!
Recipe Variations to Mix It Up
Feel free to get creative with this salad! Swap pears for crisp apples or roasted sweet potatoes. Try goat cheese instead of feta for a tangier twist, or use pecans instead of walnuts. For a vegan version, omit the cheese and add avocado for creaminess. The possibilities are endless!
Serving Suggestions for a Stunning Presentation
Serve this salad on a large platter for a vibrant, colorful display. Pair it with grilled chicken or salmon for a complete meal, or enjoy it as a light lunch with crusty bread. Garnish with micro sprouts or fresh herbs like dill or parsley for an extra pop of flavor and visual appeal.
Storage and Reheating Tips
Store leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the greens from wilting. This salad is best enjoyed cold, so there’s no need to reheat—just give it a quick toss before serving.
Equipment Guidance for Perfect Results
Use a sharp knife for chopping the beets and pears, and a sturdy baking sheet for roasting. A silicone brush is handy for evenly coating the beets with olive oil. If you’re toasting walnuts, a small skillet or toaster oven works perfectly. These tools will make prep easier and more efficient!
Roasted Beet Salad with Pears and Walnuts
Ingredients
- 3 medium sized beets, any variety (I used a mix of red and golden beets)
- a small drizzle olive oil, for roasting the beets
- 1 ripe pear, chopped into ½ inch pieces
- ¼ cup walnuts, toasted
- ¼ cup feta cheese, crumbled (or more)
- A few handfuls salad greens of your choice
- ¼-1/2 cup cooked quinoa (optional, for a heartier salad)
- Micro sprouts, for garnish (also optional)
- 1-2 tablespoons walnut oil
- a drizzle balsamic vinegar
- a drizzle honey
- Sea salt and fresh black pepper
Instructions
- Preheat oven to 350 degrees fahrenheit.
- Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done.
- Set them aside to cool. As soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly ½ inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).
- Assemble all salad ingredients on a platter. Drizzle with a liberal amount of walnut oil, a bit of balsamic vinegar, a little honey, and some salt and pepper.