Savory Roasted Beet and Pear Salad
This Savory Roasted Beet and Pear Salad combines earthy roasted beets, sweet pear, and tangy goat cheese, all coated in a luscious homemade vinaigrette. Perfect as a side dish or a light meal, this colorful salad brings together a delightful mix of flavors and textures. With the added crunch of toasted almonds and fresh mesclun greens, every bite is a celebration of seasonal ingredients. Ideal for gatherings or cozy dinners, this salad is sure to be a hit on any table!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Small beet
1 lb (Well-scrubbed and wrapped in foil)
Sliced almonds
1/4 cup (Toasted)
Red wine vinegar
1/4 cup (N/A)
Dijon mustard
1/2 teaspoon (N/A)
Salt
1/2 teaspoon (N/A)
Sugar
1/4 teaspoon (N/A)
Olive oil
1/2 cup (N/A)
Large pear
1 (Cored and sliced into julienne strips)
Mesclun greens
3 cups (N/A)
Goat cheese
2 ounces (Crumbled)
Instructions
1
Preheat your oven to 425°F (220°C) and place a rack in the center.
2
Wrap each beet in aluminum foil, sealing tightly to retain moisture, and place them on a baking sheet. Roast in the oven for 45 minutes to 1 hour until tender.
3
Once roasted, allow the beets to cool slightly in the foil, then use a paring knife to gently rub the skins off. Slice the beets into 1/4-inch thick rounds.
4
While the beets are roasting, toast the sliced almonds in a dry skillet over medium heat. Stir frequently until they are golden brown and fragrant. Remove from skillet and let cool.
5
Prepare the vinaigrette by whisking together red wine vinegar, Dijon mustard, salt, and sugar in a bowl. Gradually whisk in the olive oil until the mixture is well emulsified.
6
Toss the sliced, still-warm beets in a bowl with half of the vinaigrette until they are well coated.
7
In a separate bowl, toss the mesclun greens with the remaining vinaigrette until lightly dressed.
8
Core the pear and cut it into thin julienne strips, about 1/8-inch thick.
9
On a serving platter, arrange the dressed mesclun greens and roasted beets. Top with the pear slices, toasted almonds, and crumbled goat cheese. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Savory Roasted Beet and Pear Salad?
The salad features earthy roasted beets, sweet julienne pear, and tangy goat cheese, tied together with a homemade red wine vinaigrette.
What temperature should the oven be for roasting the beets?
The oven should be preheated to 425 degrees Fahrenheit or 220 degrees Celsius.
How long do the beets need to roast?
The beets should be roasted for 45 minutes to 1 hour until they are tender.
How should I prepare the beets before putting them in the oven?
The beets should be well-scrubbed and wrapped tightly in aluminum foil to retain moisture.
What is the easiest way to peel the roasted beets?
Allow them to cool slightly, then use a paring knife to gently rub the skins off.
How thick should the roasted beets be sliced?
The beets should be sliced into 1/4-inch thick rounds.
How do I toast the sliced almonds?
Stir them frequently in a dry skillet over medium heat until they are golden brown and fragrant.
What ingredients are in the homemade vinaigrette?
The vinaigrette contains red wine vinegar, Dijon mustard, salt, sugar, and olive oil.
How do I emulsify the salad dressing?
Whisk the vinegar, mustard, salt, and sugar together first, then gradually whisk in the olive oil.
When should I dress the beets?
Toss the sliced beets with half of the vinaigrette while they are still warm so they absorb the flavor.
What type of salad greens are used in this recipe?
The recipe calls for 3 cups of mesclun greens.
How should the pear be cut?
The pear should be cored and cut into thin julienne strips about 1/8-inch thick.
How much goat cheese is recommended?
The recipe uses 2 ounces of crumbled goat cheese.
Is this recipe suitable for vegetarians?
Yes, this salad is vegetarian-friendly.
What is the assembly order for this salad?
Arrange dressed mesclun greens and roasted beets on a platter, then top with pear, almonds, and goat cheese.
Can I serve this salad immediately?
Yes, it is recommended to serve the salad immediately after assembly.
Is this a good recipe for the autumn season?
Yes, it is tagged as an autumn recipe due to its use of beets and pears.
Can this salad be served as a main meal?
Yes, it is suitable as either a side dish or a light meal.
How many cups of mesclun greens are needed?
The recipe requires 3 cups of mesclun greens.
What purpose does the sugar serve in the dressing?
A small amount of sugar (1/4 teaspoon) helps balance the acidity of the red wine vinegar.
How many beets are used in this recipe?
The recipe calls for 1 pound of small beets.
Can I use a different type of vinegar?
The recipe specifies red wine vinegar, but you could substitute balsamic or apple cider vinegar if needed.
What provides the crunch in this salad?
Toasted sliced almonds provide a crunchy texture.
Do I need to grease the skillet for toasting almonds?
No, you should use a dry skillet for toasting the almonds.
What type of mustard is used?
The recipe uses 1/2 teaspoon of Dijon mustard.
How much olive oil is in the vinaigrette?
The recipe uses 1/2 cup of olive oil.
Why wrap the beets in foil?
Wrapping them in foil seals in moisture and helps them steam while roasting.
Can I prepare the components in advance?
Yes, you can roast the beets and toast the almonds ahead of time, but assemble just before serving.
Is this salad considered a healthy option?
Yes, it is tagged as a healthy recipe featuring fresh vegetables and fruit.
What should I do with the remaining vinaigrette?
The remaining half of the vinaigrette should be used to dress the mesclun greens.