Description
A vibrant and hearty salad featuring earthy roasted beets, sweet caramelized pears, creamy feta cheese, and crunchy pistachios, all tossed in a tangy balsamic vinaigrette.
Ingredients
- 4 medium beets, scrubbed and trimmed
- 2 ripe but firm pears, halved and cored
- 2 tablespoons butter
- 4 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/4 cup shelled pistachios, roughly chopped
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/3 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets individually in aluminum foil and roast for 45-60 minutes until tender. Let cool, then peel and cut into wedges.
- While beets roast, melt butter in a large skillet over medium heat. Add pear halves cut side down and cook for 3-4 minutes until golden. Turn and cook another 2 minutes. Remove from heat and slice each half into 4-5 wedges.
- In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper to make the dressing.
- Arrange salad greens on a large platter or in individual bowls. Top with roasted beet wedges and caramelized pear slices.
- Sprinkle crumbled feta cheese and chopped pistachios over the salad. Drizzle balsamic dressing generously and serve immediately.
Notes
You can customize the seasonings to taste. For extra sweetness, roast beets with a drizzle of honey.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Salad
- Cuisine: American