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
Scale
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
