Best Roasted Pear And Beet Salad Recipes

Roasted Beet, Pear and Feta Salad image

Provided by COOKGIRl

Categories Greens

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/4 cup balsamic vinegar
6 small red beets or 6 small golden beets, washed well, ends cut
2 Anjou pears, firm but ripe, cored, cut into 1/4-inch slices
5 cups mache, washed and patted dry (or substitution)
1 cup red leaf lettuce, chopped
1 cup crumbled feta cheese
1/4 cup sliced almonds, toasted

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.

ROASTED BEET, PEAR AND ARUGULA SALAD WITH HAZELNUT VINAIGRETTE image

Yield 8 servings

Number Of Ingredients 10

3 tablespoons Pear Chardonnay Vinegar or white wine vinegar
1 teaspoon Dijon mustard
3 tablespoons hazelnut oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/4 pounds fresh beets
3 to 4 pears, peeled and chopped
arugula
Stilton cheese (optional
chopped hazelnuts

Steps:

Preheat oven to 425Â°. 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.

Roasted Beet, Pistachio and Pear Salad image

Provided by Derf2440

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 11

2 beets (about 3/4 pound)
1 cup diced Asian pears or 1 cup ripe pear
1/4 cup diced celery
2 tablespoons chopped pistachios
3 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon brown sugar
1/4 teaspoon black pepper
1 dash salt
1 dash cayenne pepper
2 curly leaf lettuce leaves (optional)

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.

Nutrition Facts : Calories 109.3, Fat 3.7, SaturatedFat 0.5, Sodium 127.2, Carbohydrate 19, Fiber 2.2, Sugar 15.1, Protein 2.6

Roasted Pear and Beet Salad image

Provided by Chef mariajane

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 small beets or 2 medium beets
1 1/2 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
ground black pepper
4 ounces blue cheese, crumbled
4 pears
2 bunches watercress, washed dried and stemmed (about 6 cups)

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.

Nutrition Facts : Calories 259, Fat 13.5, SaturatedFat 6, Cholesterol 21.3, Sodium 721.9, Carbohydrate 30.2, Fiber 6, Sugar 19.4, Protein 7.6