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Pear and Beet Salad
5 from 12 votes

Pear and Beet Salad

Pear and Beet Salad features tender cooked beets, thinly sliced fresh pears, spinach, dried cranberries, hemp hearts, and avocado, topped with gorgonzola cheese and dressed with a ginger hemp dressing. The salad balances sweet, earthy, and tangy flavors with a mix of textures from the nuts, cheese, and fresh greens, ideal for a satisfying appetizer or light meal.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4
Calories: 359 kcal
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Prepare dressing by putting all dressing ingredients into a high powdered blender. Blend until smooth.
  3. Prep salad by adding arugula, beet chunks, pear slices and dried cranberries to a large bowl. Sprinkle hemp hearts over salad.
  4. 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

Serving 1/4 recipe Calories 359kcal (18%) Carbohydrates 23g (8%) Protein 10g (20%) Fat 27g (42%) Fiber 7g (28%) Sugar 13g (26%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 359

% 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.