Description
Indulge in the delightful blend of flavors and colors presented in this Roasted Beet & Pear Salad with Feta.
Ingredients
Scale
- 3 medium beets
- 2 tsp olive oil (for roasting)
- 2 ripe pears, cut into wedges
- 1 tbsp butter (for the pears)
- 1 tbsp honey (or maple syrup)
- 4 cups arugula (or spring mix)
- 1/2 cup crumbled feta (or blue cheese)
- 1/3 cup pistachios, chopped
- 1 small rosemary sprig (optional)
Instructions
- Begin your culinary journey by preheating your oven to 400°F. Take each beet and wrap them individually in aluminum foil, ensuring that they are drizzled with olive oil for added flavor. Place these foil-wrapped beets on a baking sheet and roast in the oven for 45 to 60 minutes. You’ll know they’re done when a fork easily pierces through them. Once roasted, let the beets cool for a few minutes before peeling off their skins and cutting them into wedges.
- While your beets are roasting, it’s time to prepare the pears. In a skillet, melt the butter over medium heat. Once melted, add the cut wedges of pear to the skillet and sauté for about 2 to 4 minutes on each side until they attain a beautiful golden color. To elevate the flavor, drizzle the teaspoon of honey over the pears and let them cook for an additional 30 seconds.
- In a large bowl, combine your fresh arugula or spring mix. Next, carefully add your roasted beet wedges and the warm sautéed pears. Now it’s time to sprinkle the crumbled feta (or blue cheese) and the chopped pistachios over the top.
- For the dressing, combine olive oil, balsamic vinegar, honey, a pinch of salt, and black pepper in a bowl. Whisk these ingredients together until well combined. Drizzle the dressing generously over the assembled salad.
Notes
You can substitute the arugula with spinach or mixed greens based on your preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
Nutrition
- Calories: 320 kcal
- Sodium: 450 mg
- Protein: 9 g