Roasted Beet & Pear Salad

Roasted Beet & Pear Salad

🥗 Ingredients

For roasting

• 3 medium beets (red or golden), peeled and cut into wedges

• 2 ripe but firm pears, cored and cut into wedges

• 2 tbsp olive oil

• Salt & black pepper, to taste

• 1 tsp honey or maple syrup (optional, for caramelization)

• 1 sprig fresh rosemary or thyme (optional)

For the salad

• 3–4 cups arugula (rocket)

• ¼–⅓ cup blue cheese or goat cheese, crumbled

• ¼ cup pistachios, roughly chopped (toasted if possible)

Dressing

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar (or balsamic glaze)

• 1 tsp Dijon mustard (optional)

• 1 tsp honey or maple syrup

• Salt & pepper, to taste

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🔥 Instructions

1. Roast the beets

   • Preheat oven to 200°C / 400°F.

   • Toss beet wedges with olive oil, salt, pepper, and rosemary.

   • Roast on a lined baking tray for 25–30 minutes, flipping halfway.

2. Add pears

   • Toss pear wedges with a little olive oil and honey.

   • Add to the tray with the beets and roast another 12–15 minutes, until golden and caramelized.

3. Make the dressing

   • Whisk olive oil, balsamic vinegar, honey, mustard, salt, and pepper.

4. Assemble

   • Spread arugula on a serving plate.

   • Top with warm roasted beets and pears.

   • Sprinkle with blue cheese and pistachios.

   • Drizzle with dressing.

5. Finish

   • Optional: add cracked black pepper or a light balsamic glaze drizzle on top.