Roasted Beet + Pear Salad Recipe
belgian endive, pickled red onion, candied walnuts, marinated goat cheese
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast them in the preheated oven for about 45-60 minutes or until they are tender when pierced with a fork. Allow them to cool, then peel and slice into wedges.
Preparing the Pears
While the beets are roasting, core and slice the pears into thin wedges. Set aside.
Assembling the Salad
In a large bowl, combine the roasted beet wedges, pear slices, Belgian endive leaves (separated), pickled red onion, and candied walnuts.
Making the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to create the dressing.
Tossing the Salad
Drizzle the dressing over the salad mixture and gently toss to combine. Crumble the marinated goat cheese over the top.
Serving
Serve the salad immediately, garnished with additional candied walnuts or goat cheese if desired.