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beet salad feta pear

Roasted Beet Salad w/ Feta Cheese & Asian Pear

Roasted beets paired with the grainy, briny feta cheese & the crunchy, juicy Asian pear make for a delicious medley of flavors and textures
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serving Size 4 Starter Salads

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil EVOO
  • 1 Tbsp Balsamic Vinegar
  • 2 Cups Arugula
  • 2 Each Roasted Beets
  • 1 Each Shallot
  • 1/2 Each Asian Pear
  • 1/3 Cup Crumbled Feta Cheese
  • 2 Tbsp Chopped Pecans
  • Salt to Taste
  • Pepper to taste

Instructions

  • Assemble all ingredients
  • Roast Beets
  • Wash and spin arugula
  • Arrange arugula on bottom of serving platter creating a bed for salad
  • Season arugula with S&P as desired
  • Drizzle 1 T EVOO all over arugula
  • Slice beets and layer on top of arugula
  • Thinly slice shallots and layer on top of beets
  • Thinly slice pear and cut in half, tucking in & around beets and arugula
  • Sprinkle feta cheese on top covering salad
  • Top salad off with pecans
  • Drizzle 1 T EVOO over entire top
  • Finish off with 1 T balsamic vinegar drizzled over the entire salad

Roasted Beets

  • Chop off leaves and roots from beets
  • Wash beets thoroughly
  • Add a drizzle of EVOO and a sprinkle of kosher salt to beets
  • Wrap beets in aluminum foil
  • Bake beets in 400degree oven for 45-60 minutes until tender
  • Once beets are cooled, peel by hand