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Roasted Beet Salad with Pears and Walnuts Recipe
Amy

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 0
Ingredients Method

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

Method
 

  1. Preheat oven to 350 degrees fahrenheit.
  2. 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.
  3. 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).
  4. 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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