Roasted Beet, Pear & Nut Salad

October 21, 2016


  • 4-6 medium Red and Golden Beets
  • 1 Tbsp olive oil (Blood Orange or Wild Rosemary)
  • 2 Tbsp Crisp Anjou Pear Balsamic
  • Sea Salt (Murray River or Rosemary)
  • Fresh Ground Black Pepper to taste
  • 1 Ripe Pear sliced
  • 1/4 cup Hazelnuts toasted
  • 1/4 cup Feta or Goat Cheese crumbled
  • 1 cup Salad Greens (Arugula or Spinach)


  1. Preheat the oven to 350 degrees F.
  2. Wash each beet and slice into wedges.
  3. Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and tablespoons vinegar, and then season with salt and pepper.
  4. Cover with more foil and roll the edges to create a pouch for the beets. Roast for 45 minutes.
  5. Layer the beets on a bed of salad greens with pear slices. Sprinkle with hazelnuts and cheese. Drizzle with remaining 1 tablespoon of vinegar.
  6. Salt and pepper to taste. Enjoy!