Roasted Beet, Pear, & Nut Salad


I love when people tell me they don't like beets because I get to make this dish for them and prove to them how amazing beets can be when prepared correctly and with good balsamic vinegar. A perfect summer, fall, or winter dish! Great for lunch, dinner, or as a side dish alongside grilled chicken or pork.
Prep Time:  15 minutes - Cook Time:  45 minutes - Total Time:  60 minutes
Yield: 2-4 People

- 4-6 medium Red and/or Golden Beets
- Sea Salt (Sel Gris or Rosemary)
- Fresh Ground Black Pepper, to taste
- 1 Ripe Pear, sliced
- 1 cup Salad Greens (Arugula or Spinach)
- ¼ cup Hazelnuts, toasted
- ¼ cup Feta or Goat Cheese, crumbled
  1. Preheat the oven to 350 degrees F.
  2. Wash each beet and slice into wedges.
  3. Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and 2 tablespoons vinegar, and then season with salt and pepper.
  4. Cover with more foil and roll the edges to create a pouch for the beets. Roast for 45 minutes.
  5. Layer the beets on a bed of salad greens with pear slices. Sprinkle with hazelnuts and cheese. Drizzle with remaining 1 tablespoon of vinegar.
  6. Salt and pepper to taste. Enjoy!
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