Description
A vibrant and flavorful salad featuring earthy roasted beets, sweet caramelized pears, creamy feta cheese, and crunchy pistachios, all tossed with fresh greens and a tangy vinaigrette. Perfect as a side or light main course.
Ingredients
- 4 medium beets, trimmed and scrubbed
- 2 ripe but firm pears, cored and sliced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 6 cups mixed salad greens (such as arugula, spinach, and radicchio)
- 1/2 cup crumbled feta cheese
- 1/2 cup shelled pistachios, lightly toasted
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 40-50 minutes, until tender when pierced with a fork. Let cool, then peel and cut into wedges.
- In a skillet, melt butter over medium heat. Add pear slices and brown sugar. Cook, stirring occasionally, for 5-7 minutes until pears are caramelized and golden. Set aside.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
- In a large salad bowl, combine mixed greens, roasted beet wedges, and caramelized pears. Drizzle with vinaigrette and toss gently.
- Top with crumbled feta cheese and toasted pistachios. Serve immediately.
Notes
You can customize the seasonings to taste. For a vegan version, omit feta or use a dairy-free alternative. To save time, you can use pre-cooked beets.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Salad
- Cuisine: American