Best Beet And Pear Salad Recipes

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.

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!

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.

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, PEAR AND ARUGULA SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• Preheat oven to 425°. Wrap beets in foil and roast in middle of oven untl tender, 1 to 1 1/2 hours. Unwrap beets and cool. Slice and reserve. To Make Vinaigrette: Combine vinegar, mustard, and oil. Seson with salt and pepper. Toss with arugula. Place arugula on plate and top with beets and pears. Toss a little more arugula with cheese(optional) and place on top of beets and pears. Garnish with hazelnuts.

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.

PEAR, BEET AND RED ONION SALAD

Steps:

• Vinaigrette: Whisk together pear juice, vinegar, mustard, salt and pepper. Whisking constantly, gradually whisk in oil until dressing is thickened and smooth.
• Salad: In large bowl, gently toss together spinach, onions, and pear. Drizzle dressing over, toss gently until well coated. Gently stir in beets. Sprinkle with nuts.

ROASTED BEET, PISTACHIO AND PEAR SALAD

Steps:

• Preheat oven to 425f degrees.
• Leave root and 1 inch of stem on beets, scrub with a brush.
• Place beets in a small baking dish.
• Bake at 425f degrees for 50 minutes or until tender.
• Cool, trim off beet roots, rub off skins, dice beets.
• Combine beets, pear, celery, and pistachios in a medium bowl.
• Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk.
• Drizzle over beet mixture, tossing gently to coat.
• Serve at room temperature or chilled on lettuce leaves, if desired.

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 PEAR SALAD

Steps:

• 1. Trim stems and leaves. Scrub clean. In 4 qt saucepan heat beets and enough water to cover to boiling over high heat. Reduce to low, cover and simmer 30 mins until just tender, 2. Drain and cool with running water. Peel beets and cut each beet in half or quarters if large. 3. In lg bowl, whisk sugar, vin, oil, must, salt. Add beets pears and parsley to vin. 4. Coat and serve at room temp or chill.