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
Scale
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
