Roasted Beet Salad

A healthy salad with roasted beets and pear.

February 22, 2012

The addition of lightly cooked pears to this classic salad combination will likely make this already sweet vegetable more palatable to even the pickiest of eaters.

Serves: 4
Prep:  10 min
Cook: 1 hr 5 min
Total: 1 hr 45 min

  • 4 medium beets (about 1 1/2 pounds), ends trimmed
  • 1/2 cup balsamic vinegar
  • 2 tablespoons sugar
  • 1/2 cup walnuts, coarsely chopped
  • 2 teaspoons olive oil
  • 2 pears, peeled, cored, and cut into 8 wedges each
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups arugula (optional)
  • 4 tablespoons (1 ounce) crumbled blue cheese

1. Preheat the oven to 425°F.


2. Wrap the beets in foil and set on a baking sheet. Bake for 1 hour, or until a knife easily pierces the beets. Remove from the oven and let cool for 30 minutes. Peel the beets, cut each into 8 wedges (wear disposable rubber gloves if you're concerned about the beets staining on your hands), and transfer to a bowl.

3. Meanwhile, combine the vinegar and sugar in a small saucepan. Bring the mixture to a boil over medium-high heat and cook for 5 to 6 minutes, or until reduced by about half and thick enough to coat the back of a spoon. Set aside.

4. Place the walnuts in a large nonstick skillet and cook over medium-high heat, shaking the pan often, for 2 to 3 minutes, or until lightly toasted. Transfer to the bowl with the beets.

5. Add the oil to the skillet and return to medium-high heat. Add the pears and cook for 2 minutes per side, or until lightly browned. Remove from the heat.

6. Add the reserved vinegar mixture, the salt, and pepper to the beets, tossing to coat well. Place 1/2 cup arugula (if using) on each of 4 plates and top with the beet mixture and pears. Sprinkle each serving with 1 tablespoon blue cheese.

Nutritional Facts per serving
Calories     301 cal
Fat     13.2 g
Saturated fat     2.7 g
Cholesterol     6.3 mg
Sodium     552.3 mg
Carbohydrates     42.3 g
Total sugars     30.9 g
Dietary fiber     8.4 g
Protein     6.8 g

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