Roasted Beet and Caramelized Pear Salad with Feta and Pistachios Recipe
Introduction
This roasted beet and caramelized pear salad offers a delightful combination of earthy, sweet, and tangy flavors. With creamy feta and crunchy pistachios, it makes a perfect light meal or an elegant side dish.
Ingredients
- 2 medium beets, peeled and cut into wedges
- 2 pears, sliced
- 2 tbsp olive oil (divided)
- 1 tbsp butter
- 1 tbsp honey (plus 1 tsp for dressing)
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup crumbled feta
- ⅓ cup chopped pistachios
- 3 cups mixed greens (arugula, spinach, or spring mix)
- 1 tbsp lemon juice
- ¼ tsp Dijon mustard
- Pinch of salt & pepper (for dressing)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Roast for 30–35 minutes, flipping halfway through until tender.
- Step 2: In a skillet, melt butter over medium heat. Add sliced pears and 1 tablespoon honey. Sauté for 6–8 minutes until the pears are golden and soft but not mushy.
- Step 3: Whisk together 1 tablespoon olive oil, lemon juice, 1 teaspoon honey, Dijon mustard, and a pinch of salt and pepper to make the dressing.
- Step 4: In a large bowl, combine mixed greens, roasted beets, and caramelized pears.
- Step 5: Top the salad with crumbled feta and chopped pistachios.
- Step 6: Drizzle with the dressing and serve immediately.
Tips & Variations
- Try substituting walnuts or pecans for pistachios for different crunch and flavor.
- Use goat cheese instead of feta for a creamier texture and tang.
- Roast the beets a day ahead to save time; keep refrigerated until ready to use.
- Add fresh herbs like mint or basil for an herbal twist.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Mix just before serving to prevent the greens from wilting. Reheat roasted beets and caramelized pears gently if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned or cooked beets instead of roasting fresh ones?
Yes, precooked or canned beets can be used as a shortcut, but roasting fresh beets enhances their natural sweetness and texture.
How can I make this salad vegan?
Simply omit the feta cheese or substitute with a vegan cheese alternative, and use a plant-based butter or olive oil for caramelizing the pears.
Print
Roasted Beet and Caramelized Pear Salad with Feta and Pistachios Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Roasted Beet and Caramelized Pear Salad featuring tender roasted beets, sweet caramelized pears, tangy feta cheese, crunchy pistachios, and a zesty honey-lemon dressing. This salad balances earthy, sweet, and savory notes making it perfect as a light lunch or elegant starter.
Ingredients
Roasted Beets
- 2 medium beets, peeled and cut into wedges
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Caramelized Pears
- 2 pears, sliced
- 1 tbsp butter
- 1 tbsp honey
Salad and Dressing
- 3 cups mixed greens (arugula, spinach, or spring mix)
- ½ cup crumbled feta
- ⅓ cup chopped pistachios
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- ¼ tsp Dijon mustard
- Pinch of salt & black pepper
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Toss the beet wedges with 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Spread them on a baking sheet and roast for 30 to 35 minutes, flipping halfway through, until tender and slightly caramelized.
- Caramelize the Pears: While the beets roast, heat 1 tablespoon butter in a skillet over medium heat. Add the sliced pears and 1 tablespoon honey, sautéing for 6 to 8 minutes until they turn golden and soften but remain intact without becoming mushy.
- Prepare the Dressing: In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon honey, ¼ teaspoon Dijon mustard, and a pinch of salt and black pepper until smooth and well combined.
- Assemble the Salad: In a large bowl, combine the mixed greens, roasted beets, and caramelized pears gently to mix the flavors without bruising the greens.
- Add Toppings: Sprinkle the salad evenly with ½ cup crumbled feta and ⅓ cup chopped pistachios to add creaminess and crunch.
- Dress and Serve: Drizzle the honey-lemon dressing over the salad, toss lightly to coat, and serve immediately for the best texture and flavor.
Notes
- Roasting time may vary depending on beet size; check tenderness with a fork before removing from the oven.
- Choose firm, ripe pears like Bartlett or Bosc for best caramelization results.
- Use a mix of greens you prefer; peppery arugula complements the sweetness nicely.
- For a nut-free version, omit the pistachios or substitute with toasted sunflower seeds.
- This salad is best served fresh to maintain crisp textures.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting and Sautéing
- Cuisine: American
Keywords: roasted beet salad, caramelized pear salad, feta salad, pistachio salad, honey lemon dressing, autumn salad, vegetarian salad
