Golden Beet & Pear Salad
This Golden Beet & Pear Salad is a beautiful mix of vibrant colours and bold flavours. It combines crisp spring greens, sweet pear slices, earthy roasted golden beets, and tangy blue cheese, creating a perfect balance of textures. Finished with a honey balsamic dressing, this salad is refreshing, delicious, and a delightful treat for your taste buds.
Ingredients
- 2 medium yellow beets halved and thinly sliced
- ½ cup crumbled blue cheese (or goat cheese)
- 1 ripe pear halved and thinly sliced
- ¼ red onion thinly sliced
- 4 cups spring mix greens baby spinach, arugula, lettuce etc.
Dressing
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or more to taste
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the yellow beets, trim off the ends. Wrap each beet in foil and place them on a baking sheet and roast them in the oven for about 45-60 minutes or until tender.
- Once the beets have cooled, peel and slice or cube them.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- In a large salad bowl, combine the spring mix greens, roasted yellow beets, crumbled cheese, sliced pear, and sliced red onion.
- Add the optional toasted or candied nuts, and dried cranberries if desired. (see note
- Drizzle the dressing over the salad and toss gently to coat everything evenly.
- Serve the Golden beet and pear salad immediately and enjoy.
Notes
Optional Add-ins:
- Fresh Herbs: Enhance the flavor and freshness of the salad by adding chopped parsley, cilantro, or basil.
- Toasted Nuts: For extra crunch, toast walnuts, pecans, or almonds and sprinkle them on top.
- Candied Nuts: Swap toasted nuts for candied varieties (like candied pecans or walnuts) for a sweet, crunchy touch.
- Dried Cranberries: Add a hint of sweetness and tartness with dried cranberries to complement the flavours in the salad.
- Dressing Refrigeration: Transfer any leftover dressing to an airtight container and store in the refrigerator for up to one week.
- Separation: The dressing may separate during storage. Before using, simply shake or stir it well to recombine the ingredients.
- Beet Refrigeration: Store leftover cooked beets in an airtight container in the refrigerator for up to 3-5 days.
- Using Leftovers: Leftover beets are perfect for adding to salads, blending into soups, or even sautéed with herbs and butter for a delicious side.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife