Roasted Beet Pistachio and Pear Salad
Elevate your salad game with this vibrant Roasted Beet Pistachio and Pear Salad—a perfect balance of earthy, sweet, and nutty flavors. Tender roasted beets take center stage, paired harmoniously with crisp mixed greens, juicy slices of ripe pear, and the satisfying crunch of unsalted pistachios. A tangy homemade balsamic vinaigrette, lightly sweetened with honey and Dijon mustard, ties the dish together, while optional crumbles of feta cheese add a creamy, savory touch. Packed with color and nutrients, this stunning salad is as versatile as it is delicious—ideal for a light lunch, an elegant dinner starter, or a side dish at any seasonal gathering. Ready in under an hour, it’s a wholesome and impressive addition to any menu.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 6 cups mixed greens (arugula, spinach, or spring mix)
- 1 large ripe pear
- 0.5 cups unsalted pistachios
- 0.25 cups feta cheese (optional)
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Instructions
Preheat the oven to 400°F (200°C).
Wash and scrub the beets well, then wrap each beet individually in aluminum foil. Place them on a baking sheet and roast in the oven for 35-40 minutes, or until they can be easily pierced with a knife.
Remove the beets from the oven and allow them to cool enough to handle. Once cooled, remove the skins by rubbing them gently with a paper towel or your hands. Slice the beets into wedges or rounds, as preferred.
While the beets are roasting, prepare the vinaigrette by whisking together balsamic vinegar, honey, Dijon mustard, and 1 tablespoon of olive oil in a small bowl. Season with a pinch of salt and pepper to taste. Set aside.
Slice the pear thinly, removing the core. Set aside.
In a large salad bowl or serving platter, layer the mixed greens as the base. Arrange the roasted beets, sliced pear, and pistachios on top. If using, sprinkle feta cheese over the salad.
Drizzle the prepared vinaigrette evenly over the salad right before serving. Toss gently, if desired, or serve as is for a composed presentation.
Enjoy your Roasted Beet Pistachio and Pear Salad immediately!
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 58.0 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2844 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
