🥗 Roasted Beet & Pear Salad with Feta
⏱ Time
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Prep: 15 minutes
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Roast: 30–40 minutes
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Total: ~50 minutes
🍽 Serves
4 people
🧾 Ingredients
For the salad
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3 medium beets, peeled and cut into wedges or cubes
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2 ripe but firm pears, sliced
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2 tablespoons olive oil
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Salt and black pepper, to taste
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4 cups mixed greens (arugula, spinach, or spring mix)
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½ cup crumbled feta cheese
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¼ cup walnuts or pecans (optional), lightly toasted
For the dressing
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3 tablespoons olive oil
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1 tablespoon balsamic vinegar
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1 teaspoon honey or maple syrup
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1 teaspoon Dijon mustard
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Salt and black pepper, to taste
👩🍳 Instructions
1. Roast the beets
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Preheat oven to 400°F (200°C).
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Place beets on a baking sheet, toss with 1 tablespoon olive oil, salt, and pepper.
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Cover loosely with foil and roast for 25–30 minutes, until fork-tender.
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Remove foil for the last 5–10 minutes to lightly caramelize.
2. Prepare the pears
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You can leave pears fresh or roast them:
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Toss pear slices with 1 tablespoon olive oil
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Roast on a separate tray for 10–12 minutes until just soft
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3. Make the dressing
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Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth.
4. Assemble the salad
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Arrange mixed greens on a large plate or bowl.
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Top with roasted beets and pears.
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Sprinkle with feta and nuts (if using).
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Drizzle with dressing just before serving.
❓ Q & A
Q: Can I use canned or pre-cooked beets?
Yes! Drain and rinse them well. You can roast them briefly (10–15 minutes) to boost flavor or use them as-is.
Q: What type of pears work best?
Bosc or Anjou pears are ideal because they hold their shape when sliced or roasted.
Q: Can I make this salad ahead of time?
Yes!
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Roast beets up to 2 days in advance
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Store dressing separately
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Assemble right before serving to keep greens fresh
Q: What can I use instead of feta?
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Goat cheese
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Blue cheese
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Vegan feta (plant-based)
Q: Is this salad healthy?
Yes 👍
It’s rich in:
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Fiber (beets & pears)
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Healthy fats (olive oil, nuts)
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Calcium & protein (feta)
Q: Can I add protein?
Absolutely:
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Grilled chicken
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Chickpeas or lentils
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Quinoa