Roasted Beet, Pear, & Nut Salad
Roasted Beet, Pear, & Nut Salad
Olivelle
4
15 minutes
45 minutes
Salads
I love when people tell me they don't like beets because I get to make this dish for them and prove to them how amazing beets can be when prepared correctly and with good balsamic vinegar. A perfect summer, fall, or winter dish! Great for lunch, dinner, or as a side dish alongside grilled chicken or pork.
Ingredients
- 4-6 Medium Red Beets or Golden Beets
1 Tbsp Wild Rosemary Infused Olive Oil
3 Tbsp Crisp Anjou Pear Balsamic Vinegar
Rosemary Sea Salt, to taste
- Fresh Ground Black Pepper, to taste
- 1 Ripe Pear, sliced
- 1 cup Salad Greens
- ¼ cup Hazelnuts, toasted
- ¼ cup Feta or Goat Cheese, crumbled
Directions
- Preheat the oven to 350 degrees F.
- Wash each beet and slice into wedges.
- Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and 2 tablespoons vinegar, and then season with salt and pepper.
- Cover with more foil and roll the edges to create a pouch for the beets. Roast for 45 minutes.
- Layer the beets on a bed of salad greens with pear slices. Sprinkle with hazelnuts and cheese. Drizzle with remaining 1 tablespoon of vinegar.
- Salt and pepper to taste. Enjoy!
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