For those of you who like beets, this is a great refreshing recipe with pears, feta cheese and walnuts - salty & sweet at the same time. If you are not a huge fan, I recommend trying this one, the beets are roasted so flavor is more interesting. Beets are one of those vegetables that you need to acquire a taste for - like cheese and wine:)
Photos & recipe
Love & Lemons
ROASTED
BEET, PEAR & WALNUT SALAD
serves 3-4 as a side dish
Ingredients:
- 3 medium sized beets, any variety
- a small drizzle of olive oil, for roasting the beets
- 1 ripe pear, chopped into 1/2 inch pieces
- 1/4 cup walnuts, toasted
- 1/4 cup feta cheese, crumbled (or more)
- a few handfuls of salad greens of your choice
- 1/4-1/2 cup cooked quinoa (optional, for a heartier
salad)
- micro sprouts, for garnish (also optional)
- 1-2 tablespoons walnut oil
- a drizzle of balsamic vinegar
- a drizzle of honey
- salt & pepper
Instructions:
- Preheat oven to 350 degrees fahrenheit. Roast the beets
by drizzling them with a bit of olive oil, some salt and pepper, and
wrapping them in foil. Depending on the size and freshness of your beets,
they should take from 40 minutes to 1 hour to roast in the oven. Check
occasionally, when they are fork-tender they are done. Set them aside to
cool… as soon as they’re cool enough to touch, run them under the faucet
and slide off the skins with your hands. Chop into roughly 1/2 inch cubes
and set them aside to cool completely.
- (optional step) Take the already-cooked quinoa and
toast it a little, by tossing it in a small hot skillet for a couple of
minutes. Drizzle a little walnut oil and some salt on it, and remove from
the heat and set aside.
- Assemble all salad ingredients on a platter. Drizzle
with a liberal amount of walnut oil, a bit of balsamic vinegar, a little
honey, and some salt and pepper.
