Description
A vibrant and earthy salad featuring tender roasted beets, sweet sliced pears, creamy feta cheese, and a tangy balsamic vinaigrette, perfect as a light lunch or elegant side dish.
Ingredients
Scale
For the Crust:
- 3 medium beets, peeled and cubed
- 2 ripe pears, cored and thinly sliced
- 4 cups mixed greens (such as arugula or spinach)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts, toasted
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Toss the cubed beets with 1 tablespoon of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized. Let cool.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
- Arrange the mixed greens on a serving platter. Top with the roasted beets, sliced pears, crumbled feta, and toasted walnuts.
- Drizzle the balsamic vinaigrette over the salad just before serving, and toss gently to combine.
Notes
You can customize the seasonings to taste.