Roasted Beet Salad with Pears and Walnuts
This Roasted Beet Salad with Pears and Walnuts is a vibrant celebration of earthy, sweet, and crunchy flavors. In just 50 minutes, you’ll have a dish that’s as nourishing as it is visually stunning.
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.
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