Roasted Beet and Pear Salad brings winter produce into a fresh salad. With beautiful colors, rich flavors, and an oil-free salad dressing, this salad is a tasty winter dish.
I love a good winter salad. It seems like salads get so much attention in the summer when there are tons of fresh veggies. But there are so many winter veggies that taste amazing on salad! Like squash, or sweet potato, or persimmon.
This salad stars beets and pears. The earthy beets compliment the sweet pears.
I have to say though, my favorite part of this salad is the dressing. It is beautiful! I used beet juice to create a pretty pink dressing. Honestly I just want to pour it on everything. So gorgeous!
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Why I love this Roasted Beet and Pear Salad
- Dietary needs - this salad is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It's also very high in fiber.
- Winter Produce - how better to celebrate winter produce than to eat them in their natural form?!
- Not all raw - sometimes raw salad is hard to digest, or you just don't want so much crunch. With roasted beets and toasted pecans, there's a bit of softness to the salad
Ingredient Notes
- Mixed Greens: Any sort of greens will work. I use a store-bought spring mix.
- Beets: Use red beets for a pop of color or yellow beets to match the pears.
- Pears: Any variety of pear is fine. I used Anjou pears for their pretty skin color.
- Pecans: You can toast raw pecans for a little more flavor. I love to do this because it brings a nutty warm flavor to an otherwise 'cold-tasting' salad.
Beet Dressing
- Tahini: you can sub almond butter.
- Beet Juice: We have bottled beet juice around the house, which is what I used. You could sub pomegranate juice or another colorful fruit/veggie juice that you have. Or, if you have a juicer, go ahead an juice your own beets!
- Balsamic Vinegar
- Lemon Juice: fresh is best!
- Salt
How to Roast Beets
Roasting beets doesn't take much work. Just make sure to prepare the beets ahead of time so you can quickly assemble the salad.
Step 1. Chop off the stems of the beets, if they came with them on. If the beet greens and stems are clean enough, you can save them and sauté them up, like in this recipe. If the greens are really dirty or damaged, just compost them!
Step 2. Wrap each beet in aluminum foil and place on a baking sheet.
Step 3. Bake at 400°F for 40 minutes. Depending on the size of your beets, the roasting time may be as long as 90 minutes. But check them at 40. You should be able to easily poke a fork in or slice in half with a knife. The beets should feel pretty soft. If they aren't soft, return them to the oven in 10-15 minute intervals, until they soften. You may need to remove smaller beets from the tray and let larger beets cook longer.
Step 4. Once the beets are cooked, let them cool in the aluminum foil. For this recipe, you'll want to let them cool completely because this salad should be served cold.
How to make Roasted Beet and Pear Salad
Step 1. Make the beet dressing. Stir the dressing ingredients in a small bowl or mason jar.
Step 2. Assemble the salad. Divide the greens, beets, pears, and pecans into four bowls. Drizzle with the dressing. Serve and enjoy!
Recipe Prayer
Thank you for this salad. Thank you for giving us seasonal produce to enjoy. We praise you! Amen.
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📖 Recipe
Roasted Beet and Pear Salad
Ingredients
- 4 Cups Mixed Greens
- 3 Beets roasted and chopped
- 2 Pears sliced
- ½ Cup Pecans toasted if desired
Beet Dressing
- 3 Tablespoons Tahini
- 3 Tablespoons Beet Juice
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Lemon Juice
- ¼ Teaspoon Salt
Instructions
- Make the beet dressing. Stir the dressing ingredients in a small bowl or mason jar.
- Assemble the salad. Divide the greens, beets, pears, and pecans into four bowls. Drizzle with the dressing. Serve and enjoy!
Video
Nutrition
Nutrition information is an estimate.
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