Description
A vibrant and flavorful salad combining earthy roasted beets, sweet caramelized pears, creamy feta, and crunchy pistachios, all tossed in a tangy balsamic vinaigrette.
Ingredients
- 3 medium beets (red or golden), trimmed
- 2 ripe but firm pears (such as Bosc or Anjou), sliced
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 4 cups mixed salad greens (such as arugula or spinach)
- 1/2 cup crumbled feta cheese
- 1/4 cup shelled pistachios, roughly chopped
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 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 foil and roast for 45-60 minutes until tender. Let cool, then peel and slice into wedges.
- While beets roast, melt butter in a skillet over medium heat. Add pear slices and sprinkle with brown sugar. Cook for 3-4 minutes per side until golden and caramelized. Set aside.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper to make the vinaigrette.
- In a large bowl, combine salad greens, roasted beets, and caramelized pears. Drizzle with vinaigrette and toss gently.
- Top with crumbled feta and chopped pistachios. Serve immediately.
Notes
You can customize the seasonings to taste. For a vegan version, omit feta and use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Salad
- Cuisine: American