Sweet and Savory Roasted Beet Salad

Sweet and Savory Roasted Beet Salad

Karina Kari

A colorful, nutrient-dense salad featuring roasted beets, sweet pears, arugula, and creamy goat cheese, tossed in a honey-balsamic vinaigrette.

Perfect for a quick lunch, elegant dinner side, or make-ahead meal.

High in fiber, rich in plant-based nutrients, and lightly dressed with heart-healthy olive oil.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Salad

Cuisine American, Mediterranean

Servings 6

Equipment

2 large sheet trays
Parchment paper (enough to line trays)
Knife (1 sharp chef’s knife)
Cutting board – 1
Small bowl (1)
Whisk (1)
Small skillet or dry pan (1)

Ingredients

For the Salad:

3 medium Bosc or Bartlett pears
¼ cup + 2 tbsp extra virgin olive oil divided
Kosher salt to taste
5 –6 medium beets
1 large white onion
2 tbsp minced fresh rosemary
Ground black pepper to taste
½ cup pine nuts
4 oz arugula
3 oz crumbled goat cheese chèvre

For the Honey Balsamic Vinaigrette:

½ tsp Dijon mustard
1 tbsp balsamic vinegar
2 tbsp honey
¼ cup olive oil
Kosher salt to taste

Instructions

Preheat and Prepare Oven: Begin by setting up your oven.
Place one rack in the upper-middle position and another in the lower-middle position to ensure even roasting.
Preheat the oven to 350ºF (175ºC).
Line two large sheet trays with parchment paper to prevent sticking and make cleanup effortless.
Having everything ready at this stage will make roasting smooth and efficient.
Slice and Season the Pears: Wash the pears thoroughly.
Cut each pear in half lengthwise and carefully remove the core, leaving the skin intact for texture and nutrients.
Place each half upright and slice lengthwise into 5 to 9 even slices, depending on the pear’s size.
Arrange the slices in a single layer on one of the lined sheet trays.
Drizzle with 2 tablespoons of olive oil, sprinkle with a generous pinch of kosher salt, and gently toss with your fingers to coat evenly.
Set the tray aside while you prepare the beets and onions.
Prepare the Beets and Onion: Trim the tops and bottoms of the beets and peel them carefully.
Cut each beet into 8 even wedges for consistent cooking.
Next, peel the onion, trim the ends, and slice it into 8 wedges as well.
Place the beets and onion on the second parchment-lined sheet tray.
Drizzle with 1/4 cup olive oil, sprinkle with 2 tablespoons minced rosemary, a generous pinch of salt, and freshly ground black pepper.
Using your hands or a spatula, toss until every wedge is evenly coated in the oil and seasonings.
Spread them out in a single layer to allow for uniform roasting.
Roast the Pears, Beets, and Onion: Place the sheet trays in the oven, one on each rack.
Roast for 15 minutes, then carefully remove the trays.
Flip the pear slices over to ensure even caramelization.
Toss the beets and onion gently to redistribute them and rotate the trays so the top tray moves to the bottom and the bottom tray moves to the top.
Continue roasting for another 15 minutes.
At this point, the pears should be tender yet still hold their shape.
Finish Roasting the Beets: Remove the pears from the oven and set them aside to cool slightly.
Keep roasting the beets and onions for an additional 15 minutes, or until the beets are fork-tender and lightly caramelized.
By the end of this step, the pears will have roasted for approximately 30 minutes, and the beets and onions for about 45 minutes total.
Toast the Pine Nuts: While the vegetables roast, prepare the pine nuts.
Place 1/2 cup pine nuts in a small, dry skillet over medium heat.
Continuously swirl and toss the nuts for about 5 minutes, or until they turn golden brown and release a nutty aroma.
Keep a close eye, as pine nuts can burn quickly.
Once toasted, remove from heat and set aside.
Make the Honey Balsamic Vinaigrette: In a medium mixing bowl, combine 1/2 teaspoon Dijon mustard, 1 tablespoon balsamic vinegar, and 2 tablespoons honey.
Slowly whisk in 1/4 cup olive oil until emulsified, creating a smooth dressing.
Taste and adjust seasoning with salt if needed.
The dressing should be balanced between sweet, tangy, and slightly savory notes.
Assemble the Salad: On a large serving platter, spread the 4 ounces of fresh arugula evenly.
Spoon the slightly cooled roasted beets and onions over the greens, distributing them evenly.
Arrange the roasted pear slices across the platter, tucking some slices among the beets to create an attractive presentation.
Add Cheese, Nuts, and Dressing: Crumble 3 ounces of goat cheese over the top of the salad.
Sprinkle the toasted pine nuts evenly, adding both crunch and flavor.
Drizzle the prepared honey balsamic vinaigrette generously over the salad, ensuring each bite will be lightly coated.
Serve Immediately: Serve the salad right away while the flavors are fresh and the textures remain vibrant.
This salad works wonderfully as a light lunch, a stunning side dish for dinner, or a make-ahead option if you roast the vegetables a day prior.
Enjoy the contrast of sweet pears, earthy beets, creamy chèvre, and the crunch of pine nuts in every bite.

Notes

Par-boil the beets for 25 minutes to reduce oven roasting time without losing flavor.
Roast pears and beets a day ahead; store separately in airtight containers in the refrigerator.
Toast pine nuts just before serving for maximum flavor and crunch, or store in an airtight container for up to a week.
Make the honey-balsamic vinaigrette a day in advance to allow flavors to meld.
Use a sharp knife to cut uniform wedges for even roasting.
Swap out pine nuts for pecans, walnuts, or almonds if desired.
Assemble the salad just before serving to keep arugula crisp and fresh.