Pear and Beet Salad
User Reviews
5
Pear and Beet Salad
Description
This salad recipe starts by boiling whole beets with lemon juice or vinegar until tender, then peeling and cutting them into chunks. The dressing blends hemp hearts, olive oil, water, lemon, tamari or coconut aminos, fresh ginger, minced garlic, and maple syrup in a high-powered blender for a smooth, bright, and slightly sweet sauce with a ginger kick.
The fresh salad combines arugula or spinach leaves, pear slices, beet chunks, and dried cranberries, sprinkled with hemp hearts. The dressing is added to taste, and the salad is finished with sliced or chopped avocado and a sprinkle of gorgonzola cheese for creamy sharpness. The dish offers a complex flavor profile from sweet, tart, and savory notes, complemented by varied textures.
The notes mention there may be leftover dressing if a lightly dressed salad is preferred; this dressing keeps refrigerated for 2-3 days. The dressing can be added by tossing the whole bowl or plating individually for more controlled portions and presentation.
Ingredients
Salad
- 1 lb beet washed and trimmed
- 2 teaspoons lemon juice or vinegar
- 1 oz spinach container or bag
- 2 pear thinly sliced (I prefer Bosc or Bartlett
- ¼ cup dried cranberries
- ¼ cup hemp hearts
- ½ avocado sliced or chopped, for topping
- gorgonzola cheese for topping, sprinkle
Ginger Hemp Dressing
- ¼ cup + 1 Tablespoon hemp hearts
- ¼ cup extra-virgin olive oil
- ¼ cup water
- lemon juice about 1 Tablespoon, from half a lemon
- 2 Tablespoons tamari or coconut aminos
- 1 inch piece of ginger peeled and chopped
- 2 cloves garlic minced
- 1 teaspoon maple syrup
Instructions
- Place the beets in a large saucepan, add water to cover, as well as, the lemon juice or vinegar. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. The cook time will vary based on how large the beets are. Drain and place pot under cold running water. Keeping rinsing until beets are cool enough to be handled. Peel skin off the beets, cut into chunks and set aside.
- Prepare dressing by putting all dressing ingredients into a high powdered blender. Blend until smooth.
- Prep salad by adding arugula, beet chunks, pear slices and dried cranberries to a large bowl. Sprinkle hemp hearts over salad.
- Add dressing to taste, stir to combine and serve topped with avocado and gorgonzola cheese. Alternatively, you can plate the salads onto four plates separately by quartering the ingredients. Start with a base of spinach. Add beets, pear, dried cranberries and avocado to each plate. Sprinkle on hemp hearts and serve with dressing so each person can dress the salad to taste.
Notes
- Leftover dressing can be refrigerated and used within 2-3 days.
- Add dressing gradually to achieve your preferred amount of coverage on the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 359kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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