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Irresistible Roasted Beet Salad with Goat Cheese and Pears

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A colorful and flavorful salad combining roasted beets, tangy goat cheese, juicy pears, and crunchy nuts, perfect for any occasion.

Ingredients

Scale
  • 3–4 medium-sized beets, peeled and quartered
  • 2 ripe but firm pears, thinly sliced
  • 4 oz goat cheese, crumbled
  • 6 cups mixed greens (arugula, spinach, or spring mix)
  • 1/4 cup pecans or walnuts, toasted
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the peeled and quartered beets with 1 tbsp olive oil, a pinch of salt, and pepper. Spread them onto a baking sheet and roast for 35-40 minutes, turning halfway through, until tender and slightly caramelized.
  3. Toast the pecans or walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently. Remove from heat once fragrant.
  4. In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Taste and adjust seasoning if needed.
  5. Thinly slice the pears and set them aside.
  6. In a large salad bowl, layer the mixed greens. Top with roasted beets, sliced pears, crumbled goat cheese, and toasted nuts.
  7. Pour the balsamic vinaigrette over the salad and gently toss to combine.
  8. Plate the salad and enjoy immediately while the beets are warm.

Notes

Roast the beets whole with skins on for easier peeling. Dress the salad right before serving to keep greens crisp. Experiment with seasonal fruits or nuts for variations.

Nutrition

Keywords: roasted beet salad, goat cheese salad, pear salad, healthy salad, vegetarian salad

Find it online: https://tomyumy.com/irresistible-roasted-beet-salad-with-goat-cheese-and-pears/