Description
A vibrant and flavorful salad featuring sweet roasted beets, caramelized pears, creamy feta, and crunchy pistachios, all tossed in a tangy balsamic vinaigrette.
Ingredients
- 3 medium beets, scrubbed and trimmed
- 2 ripe pears, cored and sliced into wedges
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 6 cups mixed salad greens (e.g., arugula, spinach)
- 1/2 cup crumbled feta cheese
- 1/3 cup shelled pistachios, lightly toasted
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, until tender when pierced with a knife. Let cool, then peel and cut into wedges.
- While beets roast, melt butter in a large skillet over medium-high heat. Add pear wedges and sprinkle with brown sugar. Cook for 3-4 minutes per side, until caramelized and golden. Remove from heat and set aside.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- In a large serving bowl, combine salad greens, roasted beets, and caramelized pears. Drizzle with dressing and toss gently to coat.
- Top with crumbled feta and toasted pistachios. Serve immediately.
Notes
You can customize the seasonings to taste. If you prefer a creamy dressing, substitute the vinaigrette with a tahini-based dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Salad
- Cuisine: American