Roasted Beet and Pear Salad
About
This Roasted Beet and Pear Salad combines earthy, sweet roasted beets with tender, cinnamon-kissed pears for a deliciously balanced dish. Tossed with fresh greens, toasted walnuts, and a choice of honey mustard or balsamic dressing, it's finished with a sprinkle of shaved Parmesan or white cheddar for a rich, savory touch. Perfect for a light yet satisfying meal or an elegant side dish. Serves six.
Ingredients
- 2 red or golden beets
- 2 pairs (bosc or red Bartlett)
- 3 cups spring salad mix or chopped romaine
- 1 cup honey mustard or balsamic salad dressing
- 1/2 cup walnuts, roasted and chopped
- 1/2 cup shaved parmesan or white cheddar cheese
- olive oil
- salt, pepper and cinnamon (to taste)
Directions
- Preheat oven to 400. Scrub beets and trim off top. Rub with olive oil and season with salt and pepper. Place in a shallow pan and cover with foil. Roast until tender, a small knife can pierce the beets easily. This can take anywhere from 1 to 2 hours. Cool. Once cool, peel away the skin and dice into ½” pieces. Reserve
- Quarter pears, remove core and toss with olive oil, salt and cinnamon. Roast on a tray in the oven for about 15 minutes, until tender yet still somewhat firm. Cool and slice into ½” slices. Reserve for later.
- In a large bowl, toss the lettuce with the roasted beets, roasted pears and salad dressing. Top with the shaved parmesan and toasted walnuts.