Description
A vibrant and elegant salad featuring earthy roasted beets, sweet caramelized pears, creamy feta, and crunchy pistachios, all tossed in a tangy balsamic vinaigrette.
Ingredients
- 3 medium beets, peeled and cubed
- 2 ripe pears, cored and sliced
- 2 tablespoons olive oil, divided
- 1 tablespoon honey
- 4 cups mixed greens (e.g., arugula, spinach)
- 1/2 cup crumbled feta cheese
- 1/4 cup shelled pistachios, roughly chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed beets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender. Let cool slightly.
- While beets roast, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add pear slices and honey, cooking for 5-7 minutes until caramelized and golden. Remove from heat.
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large salad bowl, combine mixed greens, roasted beets, caramelized pears, feta cheese, and pistachios. Drizzle with balsamic vinaigrette and toss gently to coat.
- Serve immediately, adjusting seasoning if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American