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Lilly’s Table

 
 
© Lillys-Table.com Photo of Roasted Pear & Beet Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Roasted Pear & Beet Salad

 

Roasting pears in the same pan as the red beets will bleed the color into the edges of the fruit giving them an irresistible tie-dye look. Meanwhile your beets will be roasted into sweetness.

Ingredients

  • 1 lb beet, a mix of red and gold is nice
  • 2 pears
  • 3 tablespoons olive oil
  • 1 tablespoon shallot, minced or sweet onion
  • 1 tablespoon lemon juice
  • 1 tablespoon honey, or maple syrup or your favorite sweetener
  • ¼ teaspoon salt, or more to taste
  • ¼ teaspoon black pepper
  • 4 cups baby spinach, or arugula- about 5 ounces
  • ¼ cup walnuts
  • ¼ cup blue cheese, crumbled, optional

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 400. Trim, peel and cut beets in half. Drizzle half the olive oil in the bottom of a roasting pan. Place the beet halves in the pan, halve side up, and roast for about 15-25 minutes, until the beets begin to soften slightly. Add the pear halves, half side down and turn over the beets. Rub the pears on the beet juice to stain them slightly. Roast for another 15-20 minutes. Once they are all fork tender, remove from the pan to cool slightly.

Whisk together the balsamic, shallots, agave, salt and pepper. Drizzle and whisk in the remaining olive oil.

Thinly slice the beets and pears. Arrange the spinach on individual plates. Place the beets and pears on top of the spinach, toss on the walnuts, cheese and drizzle the top with the dressing.