🥗 Beet Pear Salad
This Beet Pear Salad is ready in 40 minutes. Roasted beets and caramelized pears sit on arugula with crumbled cheese, pistachios, and rosemary. Extra-virgin olive oil and a lemon-balsamic dressing keep the plate bright.
I love the sweet-salty mix here. Roast the fruit and beets hot so the edges brown, and those extra pistachios are not optional. 🌿
Jump to Recipe ↓ 🥗
Why You’ll Love This Salad 🌿
- 🥗 Ready in 40 minutes
- 🍐 Caramelized pears
- 🟣 Sweet roasted beets
- 🧀 Crumbled cheese
- 🥜 Crunchy pistachios
- 🌿 Rosemary and arugula
- 🍽️ Anti-inflammatory Mediterranean salad
Why This Salad Fits an Anti-Inflammatory Mediterranean Plate
Beets, pears, extra-virgin olive oil, leafy greens, nuts, and a modest amount of cheese are a Mediterranean table salad. The oven does the work. The dressing is lemon, balsamic, and olive oil — not a creamy pour.
Give the beets a head start. Pears roast faster and should come out golden, not collapsed.
Frequently Asked Questions ❓
Can I use pre-cooked beets? 🟣
Yes. Toss them with oil and roast 10–12 minutes just to warm and caramelize the edges.
What cheese should I use? 🧀
Blue cheese matches the photo. Feta or goat cheese is a milder Mediterranean swap.
Do the pears need to be ripe? 🍐
Use pears that are just ripe and still firm. Soft pears fall apart in the oven.
Can I make it ahead? 🥡
Roast the beets and pears earlier. Assemble with arugula and dressing just before serving.
🥗 Beet Pear Salad
Ingredients 🛒
For the Salad
- 3 medium beets, peeled and cut into wedges
- 2 firm pears, quartered and cored
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon chopped rosemary
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 4 cups arugula
- ⅓ cup crumbled blue cheese or feta
- ¼ cup pistachios, chopped
For the Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Pinch of salt and black pepper
Instructions 👩🍳
- Heat the oven to 425°F (220°C). Toss the beets with 2 tablespoons olive oil, rosemary, salt, and pepper. Spread on a sheet pan and roast 15 minutes.
- Toss the pears with the remaining 1 tablespoon olive oil. Add them to the pan and roast 12–15 minutes more, until the beets are tender and the pears are golden at the edges.
- Whisk the dressing: olive oil, balsamic, lemon juice, honey, salt, and pepper.
- Spread the arugula on a platter. Arrange the warm beets and pears on top.
- Scatter cheese and pistachios over the salad. Drizzle with dressing and finish with a little extra rosemary. Serve warm or at room temperature.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 280 |
| Protein | 6g |
| Net carbohydrates | 18g |
| Total carbohydrates | 22g |
| Fiber | 4g |
| Total fat | 19g |
| Sodium | 380mg |
Estimates based on beets, pears, arugula, olive oil, pistachios, and a modest amount of cheese. Exact numbers vary with pear size.
Notes & Tips 💡
- Wear an apron when you peel raw beets. They stain.
- Extra-virgin olive oil is both the roasting fat and the dressing.
- Keep the pears in large pieces so they look like the photo.
- If the cheese is very sharp, use less and add more pistachios.
- This is best the same hour it is assembled, while the pears are still warm.
This Beet Pear Salad is sweet, salty, and done in 40 minutes. A simple plate built on olive oil, roasted beets, pears, and pistachios. 🥗🍐
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
