Name: Roasted Beet & Pear Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 3 medium beets; 2 tsp olive oil (for roasting); 2 ripe pears, cut into wedges; 1 tbsp butter (for pears); 1 tbsp honey; 4 cups arugula; 1/2 cup crumbled blue cheese; 1/3 cup chopped pistachios; 2 small rosemary sprigs

Description

Experience a delightful blend of roasted beets, fresh pears, tangy blue cheese, and crunchy pistachios in this vibrant salad.

Ingredients

Scale

3 medium beets
2 tsp olive oil (for roasting)
2 ripe pears, cut into wedges
1 tbsp butter (for pears)
1 tbsp honey
4 cups arugula
1/2 cup crumbled blue cheese
1/3 cup chopped pistachios
2 small rosemary sprigs

Instructions

Begin by preheating your oven to 400°F (200°C). Take the medium-sized beets and wash them thoroughly to remove any dirt. Then, wrap each beet individually in aluminum foil, drizzling them lightly with olive oil before sealing tightly. Place the wrapped beets on a baking sheet and roast in the preheated oven for 45–60 minutes, or until they are tender and can be easily pierced with a fork. Once roasted, allow them to cool slightly before peeling off the skins and cutting them into wedges.
In a skillet over medium heat, add the butter and let it melt. Once melted, add the pear wedges to the skillet. Sauté the pears for about 2–4 minutes on each side until they turn a golden brown and become slightly tender. Drizzle honey over the cooked pears and continue to sauté for an additional 30 seconds, allowing the honey to glaze the pears perfectly. This process enhances the natural sweetness of the fruit and adds a beautiful finish.
In a large mixing bowl, place the fresh arugula as the base for your salad. With the roasted beet wedges and warm sautéed pears, layer them over the arugula to create an appealing presentation. For an added burst of flavor, sprinkle the crumbled blue cheese and chopped pistachios on top. Finish the assembling with a couple of small rosemary sprigs for a fragrant garnish that elevates the overall dish.
In a small bowl, whisk together the dressing ingredients: olive oil, balsamic vinegar, honey, and a pinch of salt and pepper. Adjust to taste based on your preference—adding more honey will intensify the sweetness, while more balsamic vinegar will add tanginess. Once mixed well, drizzle the dressing over the assembled salad just before serving to enhance the flavors without wilting the arugula.

Notes

Roast a larger batch of beets and store leftovers for quick salads throughout the week.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Salad

Nutrition

Calories: Approximately 350 per serving
Sodium: 320 mg
Protein: 10 g