Golden Beet + Pear Salad Recipe
Iceberg medley, roasted golden beets, pears, almonds, shaved red onion & Parmesan cheese, lemon vinaigrette
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Ingredients
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Salad Base
Lemon Vinaigrette
Method
Salad Preparation
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash and peel the golden beets, then wrap them in aluminum foil. Roast in the oven for about 45-60 minutes or until fork-tender. Once cooked, let them cool, then slice into wedges.
- 2
Prepare the Lettuce
While the beets are roasting, wash and chop the iceberg lettuce into bite-sized pieces. Place in a large salad bowl.
- 3
Slice the Pear
Core and slice the large pear into thin wedges. Add to the bowl with the lettuce.
- 4
Add the Almonds and Onion
Add the sliced almonds and thinly shaved red onion to the salad bowl.
- 5
Add the Beets and Cheese
Once the roasted golden beets have cooled, add them to the salad bowl along with the shaved Parmesan cheese.
Dressing Preparation
- 6
Make the Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
- 7
Dress the Salad
Drizzle the lemon vinaigrette over the salad and gently toss to combine all the ingredients evenly. Adjust seasoning with additional salt and pepper if desired.