Roasted Beet Salad with Pears and Goat Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
3892 kcal
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Course
Salad
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Cuisine
American-Mediterranean Fusion
Roasted Beet Salad with Pears and Goat Cheese
Description
The Roasted Beet Salad with Pears and Goat Cheese brings together components like beets, pears, white onion, arugula, and crumbled chevre to create a salad with diverse textures and flavors. Roasting the beets and onions along with pears softens them and concentrates their sweetness. The salad is dressed with a honey balsamic vinaigrette that includes Dijon mustard, balsamic vinegar, honey, and olive oil, adding a sweet and tangy finish. Pine nuts toasted separately add a crunchy texture that contrasts with the soft roasted vegetables and creamy cheese.
The salad balances the peppery bite of arugula with the soft, creamy texture of goat cheese and the natural sweetness from pears and beets. The rosemary seasoning on the vegetables provides an herbal note, while the olive oil helps to meld the flavors during roasting. This mix of ingredients and textures makes it suitable as a fresh, light starter or side dish.
For optimal preparation, the beets and pears can be roasted a day ahead and stored chilled until serving to save time. The dressing can also be made in advance and kept sealed. If oven space is limited, roasting the pears separately from the onions and beets is suggested, switching them halfway through cooking to ensure even roasting.
Ingredients
For the Salad
- 3 Bosc pear or Bartlett pear, medium
- 1/4 cup extra virgin olive oil divided, 2 tablespoons
- kosher salt
- 5-6 beet medium
- 1 white onion large
- 2 tablespoons rosemary leaves minced
- black pepper ground
- 1/2 cup pine nuts
- 4 ounces arugula
- 3 ounces chevre cheese crumbled
For the Honey Balsamic Vinaigrette
- 1/2 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
- 1/4 cup olive oil
Instructions
- Get ready. Position one rack in the oven toward the middle top and one rack toward the middle bottom. Preheat your oven to 350ºF. Line two large sheet trays with parchment paper.
- Prep the pears. Cut the pears in half lengthwise and remove the core. Do not remove the skin. Place the pear upright and slice from stem to bottom into 5 to 9 slices depending on how large your pears are. Place the slices in a single layer onto one of the lined sheet trays and drizzle with 2 tablespoons of the olive oil. Sprinkle with a big pinch of salt and set aside.
- Prep the beets and onions. Trim the ends of the beets, peel, and slice into 8 even wedges. Trim the ends of the onion, peel, and slice into 8 wedges. Add the beets and onions to the second prepared sheet pan and drizzle with 1/4 cup of the olive oil. Sprinkle with the rosemary and a big pinch of salt and pepper. Use your hands to toss everything together to make sure it’s evenly coated in oil and seasonings. Spread into a single layer.
- Roast the onion, beets, and pears. Place the sheet pans in the oven, one on each rack. Roast for 15 minutes, then remove from the oven, flip the pear slices over and toss the beets and onion. Rotate the sheet pans so the one that was on the top is now on the bottom and the one on the bottom is now on the top. Roast for an additional 15 minutes, or until the pears are tender but still hold together.
- Finish the beets. If the pears are ready, remove them from the oven and set aside to cool. Continue roasting the beets and onions until the beets are fork-tender, about 15 minutes more. In the end, the pears will roast for about 30 minutes, and the beets and onions for about 45 minutes.
- Toast the pine nuts. While everything roasts, add the pine nuts to a small dry pan and set on medium heat. Swirl the pan and toss frequently until the nuts are golden brown and fragrant, about 5 minutes.
- Make the dressing. In a medium bowl, whisk together the mustard, balsamic, honey, remaining 1/4 cup of olive oil, and salt to your liking. Taste and adjust seasoning if needed.
- Dress and serve. Remove the roasted beets and onions from the oven and set aside to cool for a few minutes. Spread the arugula on a serving platter. Spoon the slightly cooled beets and onions over the arugula, and pour the dressing over the salad. Tuck the pear slices into different places around the platter, nestling some into the beets. Scatter the chèvre cheese over top and sprinkle with pine nuts. Serve immediately.
Notes
- You can roast beets and pears one day in advance, cool them, and store in the refrigerator in an airtight container to save time on serving day.
- The honey balsamic vinaigrette can be prepared and stored in a sealed jar ahead of time for convenience.
- If your oven space is small, roast pears and the beet-onion mixture on separate racks, swapping their positions halfway through roasting to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3892 kcal
% Daily Value*
| Calories | 389.2kcal | 19% |
| Carbohydrates | 30.3g | 10% |
| Protein | 6.4g | 13% |
| Fat | 29.1g | 45% |
| Saturated Fat | 5.2g | 26% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16.1g | 81% |
| Cholesterol | 6.5mg | 2% |
| Sodium | 118.4mg | 5% |
| Potassium | 504.6mg | 11% |
| Fiber | 5.8g | 23% |
| Sugar | 21.1g | 42% |
| Vitamin A | 663.1IU | 13% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 78.7mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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