Description
A vibrant and elegant salad featuring earthy roasted beets, sweet caramelized pears, creamy feta cheese, and crunchy pistachios, all tossed in a tangy balsamic vinaigrette.
Ingredients
Scale
For the Crust:
- 3 medium beets, peeled and cut into wedges
- 2 ripe pears, cored and sliced
- 2 tablespoons olive oil, divided
- 1 tablespoon honey
- 4 cups mixed greens (such as arugula or 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
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beet wedges 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 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 vinaigrette and toss gently to coat. Serve immediately.
Notes
You can customize the seasonings to taste.