Okay, let’s be real for a second. The word “salad” can be a total snooze fest.
I get it. You hear “salad” and you think of sad, wilted lettuce and a boring dressing. It’s the thing you eat because you feel like you should, not because you want to.
But what if I told you there’s a salad that’s actually, you know, good? Like, you’ll-crave-it-later good.
This Beet and Pear Salad is that salad. It’s sweet, it’s savory, and it has a crunch that is just so satisfying. It looks fancy, but it’s super easy.
So let’s make a salad that doesn’t suck.
What You’ll Need
For the Salad:
- 3 medium beets
- 2 ripe but firm pears (like Bosc or Anjou)
- 5 ounces of mixed greens or arugula
- 4 ounces of goat cheese, crumbled
- 1/2 cup walnuts, roughly chopped
For the Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced (or just skip it if you’re not a garlic fan)
- Salt and black pepper to taste
Tools You’ll Need
- Baking sheet
- Parchment paper
- A small jar or bowl for the dressing
- A large bowl for mixing
- Knife and cutting board
- Vegetable peeler
How to Make This Awesome Salad
Step 1: Cook the beets. Preheat your oven to 400°F (200°C). Wash the beets, but don’t peel them yet. It’s way easier to peel them after they cook.
Step 2: Wrap each beet loosely in foil and place them on the baking sheet. Roast for about 50-60 minutes. You’ll know they’re done when you can easily poke a fork through them.
Step 3: While the beets are doing their thing in the oven, let’s toast the walnuts. You can do this. Place them in a dry pan over medium heat for about 3-5 minutes. Stir them around so they don’t burn. You’ll start to smell them. That’s when they’re ready.
Step 4: Let the beets cool down enough so you can handle them. The skins should slide right off with your hands or a paper towel. It’s a little messy, but kinda fun