beet and pear salad

We love a good winter salad, this one uses beets and pears (or apples) that are abundant this season for a fresh crunch and with walnuts and goat cheese a well rounded flavor. Hope you enjoy the festive colors of this lighter meal in between or alongside holiday dinners.

Photo and recipe originally published as Beet and Pear Salad With Walnuts and Goat Cheese by John Mitzewich on the Spruce Eats.

Visit their site for more photos and details on preparation for this recipe.

beet and pear salad

prep time: 15 min
cook time: 60 min
4 servings

Ingredients

2 beets

1 pear

1/2 cup walnut halves, toasted

2 tbsp sherry vinegar

2 tbsps olive oil

2 tbsps walnut oil

Salt and pepper, to taste

2 cups baby arugula, spinach, or lettuce

4 ounces goat cheese, either firm-style aged or softer fresh goat cheese

Preparation

1. Preheat the oven to 375°F.

2. Prepare the beets. Wash, and trim beets.

3. Prepare the pears (or apples). Wash, remove cores, peel if desired or leave peels for nutritional value. Slice thinly.

4. Wrap the beets in foil, place in a small baking dish, and bake for 1 hour, or until tender (test with a small knife).

5. Toast walnuts if desired. Place walnuts in oven on a cookie sheet in a single layer. Bake 8 minutes max, checking frequently.

6. After beets are done, allow to cool completely. When cool, scrape off the skin with a knife, and slice the beets as thin as possible; reserve.

7. Fan the beet slices on 4 chilled salad plates. Top with the sliced pear and walnuts. In a small bowl whisk together the vinegar, olive oil, and walnut oil. Season with salt and fresh ground black pepper to taste.

8. Toss the arugula, spinach and/or lettuce with a couple of tablespoons of the dressing, and divide on top of each salad.

9. Top each plate with the goat cheese (grate finely if using firm, aged goat cheese, or simply crumble if using soft goat cheese).

10. Drizzle each beet and pear salad with more of the dressing, serving an extra on the side. Serve immediately.

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