Roasted Beet, Pear, & Nut Salad
Roasted Beet, Pear, and Nut Salad
Think you don’t like beets? Let’s change that! This vibrant salad combines roasted beets, juicy pears, and crunchy nuts, all drizzled with rich balsamic vinegar. It’s the perfect dish for any season and a great side for grilled chicken or pork. Prepare to be converted!
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- Author
- Olivelle
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Servings
- 4
- Category
Ingredients
- 4-6 Medium Red Beets or Golden Beets
- 1 Tbsp Wild Rosemary Infused Olive Oil
- 3 Tbsp Crisp Anjou Pear Barrel Aged Balsamic
- Rosemary Infused Sea Salt, to taste
- Fresh Ground Black Pepper, to taste
- 1 Ripe Pear, sliced
- 1 cup Salad Greens
- ¼ cup Hazelnuts, toasted
- ¼ cup Feta or Goat Cheese, crumbled
Directions
- Preheat the oven to 350 degrees F.
- Wash each beet and slice into wedges.
- Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and 2 tablespoons vinegar, and then season with salt and pepper.
- Cover with more foil and roll the edges to create a pouch for the beets. Roast for 45 minutes.
- Layer the beets on a bed of salad greens with pear slices. Sprinkle with hazelnuts and cheese. Drizzle with remaining 1 tablespoon of vinegar.
- Salt and pepper to taste. Enjoy!