This roasted beet and pear salad recipe with goat cheese is a surprising combination that is light and flavorful. The pear vinaigrette is easy to make and really makes it special.
Although I am always sad to see summer come to an end, there are a few things that I look forward to in the fall, like all the delicious fall produce. I especially like apples, pears, beets, pumpkin (oh I love pumpkin), and winter squash (I don’t know what I love more…pumpkin or winter squash – isn’t pumpkin technically a squash?), etc.
Fall produce almost makes saying goodbye to summer worth it…almost. Honestly, I really like fall. I like the cooler weather, the leaves changing colors, and the aroma of fall baking, it’s just that fall means we are that much closer to winter, and winter is what I really don’t like. Why does it have to snow, and why do I live in Utah?
Anyway, as the seasons change, so do my salads. I start to transition away from my Mango Berry Salad and gravitate more toward this roasted beet and pear salad recipe. I don’t know why that is – there is no rule stating that I can no longer put berries on my salad and must now use pears instead, it is just hard to beat a fresh, in-season pear (they are so dang sweet and juicy), and consequently are fabulous when coupled with beets – who knew!
This particular salad is one of those versatile salads that can be made as a side or dinner salad, topped with chicken and made as a main entree, or taken to a get together to serve to a crowd. When “peared” (I couldn’t help myself) with the Pear Vinaigrette it is pretty dang tasty…and of course healthy.
Do your salads change with the seasons?
Do you like fall?
Please comment below and let me know! What do you think about this beet and pear salad recipe?
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Roasted Beet and Pear Salad Recipe with Pear Vinaigrette Recipe
This roasted beet and pear salad with goat cheese is a surprising combination that is light and flavorful. The pear vinaigrette is easy to make and really makes it special.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 25 mins
- Yield: 6 1x
- Category: Side Dish
- Cuisine: American
For the Salad
- 6 cups mixed green salad
- 1–2 ripe pears, pealed and chopped
- 2–3 beets, peeled and chopped
- 1 Tbsp coconut oil, melted
- 2–3 oz soft goat cheese
- 1/4 cup pecans, chopped
For the Dressing
- 1 ripe pear, peeled and chopped
- 3 Tbsp white balsamic vinegar
- 2 Tbsp fresh parsley
- 2 Tbsp olive oil
- 1/2 tsp oregano
- 1–2 Tbsp pure maple syrup
- salt and pepper to taste
For the Salad
- Preheat the oven to 425 degrees
- Toss the coconut oil and beets together and season with salt and pepper
- Roast in the oven for 20-25 minutes, or until tender crisp
- Allow to cool
- Meanwhile, toss all salad ingredients together in a large bowl and prepare the dressing
For the Dressing
- Mix all ingredients together in a mini food processor or blender
Keywords: beet, pear, salad, dressing, clean, salad dressing