Beet And Pear Salad Recipes

ROASTED BEET, PEAR AND FETA SALAD

Steps:

• Prepare dressing and set aside.
• Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
• Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
• Serve dressing on side.
• NOTE: I guessed the yield.

EASY BEET, PEAR, AND GOAT-CHEESE SALAD

Steps:

• In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.
• Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.

RAW BEET, PEAR AND GORGONZOLA SALAD

Steps:

• For the salad: Using a mandoline, slice the beets paper thin and arrange artfully on a platter. Core the pear and slice into thin lengthwise slices with a knife. Arrange the pears in fans on top of the beets. Add the gorgonzola dolce and garnish with whole mint leaves.
• For the dressing: Combine the extra-virgin olive oil and lemon juice in a small bowl. Mince the thyme and the mint leaves together and add to the bowl. Season with salt and pepper. Whisk to combine. Dress the salad right before serving.

ROASTED BEET SALAD WITH PEARS AND MARCONA ALMONDS

Steps:

• Preheat the oven to 375 degrees F.
• Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool.
• Using a paring knife, peel the beets. Grate the beets and the pears on the largest holes of a box grater. Toss them with the balsamic, olive oil and salt.
• Divide the arugula between 4 salad plates, spoon some of the beet-pear mixture onto the arugula and top with the chopped almonds and chives. Serve immediately.

BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY

Steps:

• In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
• In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
• While whisking, slowly add the oil to the bowl to create a vinaigrette.
• In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
• Enjoy!

BEET SALAD WITH GOAT CHEESE AND BALSAMIC

Steps:

• Preheat the oven to 400°F.
• Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
• Let the beets cool and chill them in the fridge until ready to use.
• Assemble the salad with the greens, shallots, apples, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.

LOBSTER CLAW SALAD WITH PEARS AND BEETS

Steps:

• Arrange beet slices around the edges of four plates, leaving the middle empty.In a bowl, beat the mustard and vinegar, then add the oil. Add the salt.In a separate bowl, combine the pears and salad greens with the dressing.Place in the centre of each plate.Decorate with a lobster claw and garnish with chives.

ROASTED PEAR AND BEET SALAD

Steps:

• Adjust oven rack to lower-middle position; heat oven to 350°F Wrap each beet in foil and roast until fork can be inserted and removed eith little resistence, 1 to 1 1/2 hours; unwrap beets. When cool enough to handle, peel and cut beets lengthwise into quarters; cut each quarter n half into wedges.
• Peel and core pears. Wrap in foil. Roast in oven for 1/2 - 3/4 hour, or until fork tender. When cool enough to handle, cut in slices.
• Whisk togehter oil, vinegar, salt and pepper ot taste in small bowl.
• Conbine beets, blue cheese, and watercress in large serving bowl. Add pears and vinaigrette; toss gently to combine. Serve immediately.

BEET AND ASIAN PEAR SALAD WITH BABY GREENS

Steps:

• In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.
• Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.
• Divide greens among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives.