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Beet and Pear Salad with Walnuts and Goat Cheese

User Rating 4 Star Rating (1 Review)

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Beet and Pear Salad with Walnuts and Goat Cheese
Joff Lee/Photolibrary/Getty Images
This is a beautiful beet and pear salad recipe. The deeply colored, sliced beets are topped with sweet pears, goat cheese and a simple walnut vinaigrette. This beet and pear salad can be served as a first course, or doubled in size for a main course.

Makes 4 Beet and Pear Salads with Walnuts and Goat Cheese

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

  • 2 large red beets, stems trimmed, washed
  • 1 ripe pear, cored, sliced thin
  • 1/2 cup toasted walnut halves
  • 2 tbsp sherry vinegar
  • 2 tbsp olive oil
  • 2 tbsp walnut oil
  • salt and fresh ground black pepper to taste
  • 2 cups baby arugula leaves
  • 4 oz goat cheese (either firm-style aged, or softer fresh goat cheese)

Preparation:

Preheat oven to 375 degrees F.

Wrap the beets in foil, place in a small baking dish, and bake for 1 hour, or until tender (test with a small knife). Allow to cool completely. When cool, scrap off the skin with a knife, and slice the beets as thin as possible; reserve.

Fan the beet slices on four chilled salad plates. Top with the sliced pear and walnuts. In a small bowl whisk together the vinegar, olive oil, and walnut oil. Season with salt and fresh ground black pepper to taste.

Toss the arugula with a couple tablespoons of the dressing, and divide on top of each salad. Top each plate with the goat cheese (grate fine if using firm, aged goat cheese, or simply crumble if using soft goat cheese).

Drizzle each beet and pear salad with more of the dressing, serving an extra on the side. Serve immediately.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Roasted Beets: Can you really go wrong?, Member servlet

My guests and I loved this salad. It was the perfect combination of sweet (beets and pear), spicy (arugula), and crunch (walnuts). The tastes and textures hit all parts of our palates, and we all cleaned our plates. For those peeps in the West, I recommend Haystack goat cheese for this salad. It is a top-quality, local goat cheese with a mild, tangy flavor. It harmonizes with the beets, arugula, and pears rather than overpowering them. I will be making this dish again some day soon! (PS: A great way to peel beets is to use a kitchen towel to rub the peels off of the roasted beets. Wear gloves and expect your towel to get stained.)

6 out of 6 people found this helpful.

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