Holiday Roasted Beet and Caramelized Pear Salad with Feta and Pistachios Recipe
Introduction
This Holiday Roasted Beet and Caramelized Pear Salad with Feta and Pistachio Leaves is a perfect festive dish. The earthy sweetness of beets pairs beautifully with caramelized pears, tangy feta, and crunchy pistachios, all dressed in a zesty honey-mustard vinaigrette.
Ingredients
- 4 medium beets, roasted, peeled, and sliced
- 2 ripe pears, thinly sliced and lightly caramelized
- 1/2 cup crumbled feta cheese
- 50 grams pistachios, shelled
- 100 grams rocket (arugula) leaves
- 1 tbsp honey
- 1/2 tbsp Dijon mustard
- 2 tbsp lemon juice
- 3 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 40–50 minutes until tender. Let cool, then peel and slice.
- Step 2: Slice pears thinly. Heat a skillet over medium heat with olive oil. Caramelize pears for 2–3 minutes per side until golden and soft.
- Step 3: In a small bowl or jar, whisk together honey, Dijon mustard, lemon juice, and olive oil until emulsified.
- Step 4: Spread rocket leaves on a large platter or bowl.
- Step 5: Top with sliced roasted beets and caramelized pear slices.
- Step 6: Sprinkle crumbled feta and shelled pistachios evenly over the top.
- Step 7: Drizzle salad with dressing right before serving.
- Step 8: Optional: lightly toss to coat or leave layered for presentation.
Tips & Variations
- For a nuttier flavor, toast the pistachios lightly before adding them to the salad.
- Substitute rocket with baby spinach or mixed greens for a milder taste.
- Use balsamic vinegar instead of lemon juice in the dressing for a richer, tangier flavor.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the caramelized pears gently if desired before assembling the salad again. To keep greens fresh, add them just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the beets in advance?
Yes, you can roast and peel the beets a day ahead to save time. Keep them refrigerated until ready to use.
What can I use if I don’t have pistachios?
Walnuts, almonds, or pecans make great substitutes and add a nice crunch to this salad.
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Holiday Roasted Beet and Caramelized Pear Salad with Feta and Pistachios Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A festive and vibrant salad combining the earthy sweetness of roasted beets with the tender caramelized pears, enhanced by crumbly feta and crunchy pistachios over a bed of fresh rocket leaves, finished with a tangy honey-mustard lemon dressing.
Ingredients
Vegetables and Fruits
- 4 medium beets, roasted, peeled, and sliced
- 2 ripe pears, thinly sliced and lightly caramelized
- 100 grams rocket (arugula) leaves
Cheese and Nuts
- 1/2 cup crumbled feta cheese
- 50 grams pistachios, shelled
Dressing
- 1 tbsp honey
- 1/2 tbsp Dijon mustard
- 2 tbsp lemon juice
- 3 tbsp olive oil
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and place them on a baking sheet. Roast for 40–50 minutes until they are tender when pierced with a fork. Remove from the oven, let cool, then peel off the skins and slice the beets thinly.
- Caramelize the Pears: Thinly slice the pears. Heat a skillet over medium heat and add a bit of olive oil. Place the pear slices in the pan and cook for 2–3 minutes on each side until they develop a golden-brown color and become soft but still hold their shape.
- Prepare the Dressing: In a small bowl or jar, whisk together honey, Dijon mustard, lemon juice, and olive oil until the dressing is well emulsified and smooth.
- Arrange the Salad Base: Spread the rocket leaves evenly on a large platter or salad bowl to form the base of your salad.
- Add Beets and Pears: Neatly layer the sliced roasted beets over the rocket leaves, followed by the caramelized pear slices for a contrasting sweet and earthy flavor.
- Add Feta and Pistachios: Sprinkle the crumbled feta cheese evenly over the salad, then scatter the shelled pistachios on top for a crunchy texture.
- Dress the Salad: Drizzle the honey-mustard lemon dressing over the salad right before serving to keep the greens fresh and vibrant.
- Serve: Optionally, gently toss the salad to coat all ingredients with the dressing or leave it layered for a more elegant presentation.
Notes
- Roasting beets can be done ahead of time to save preparation time on serving day.
- Choose ripe but firm pears to prevent them from becoming too mushy while caramelizing.
- You can substitute rocket leaves with baby spinach or mixed salad greens.
- For a nut-free option, omit the pistachios or replace them with toasted pumpkin seeds.
- The dressing can be adjusted in sweetness or acidity by varying the honey or lemon juice according to taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: roasted beet salad, caramelized pear, feta cheese salad, pistachio salad, holiday salad, arugula salad, healthy salad
