Beet and Pear Salad

Beet and Pear Salad


  • 1 pound red beets
  • 2 Tablespoons olive oil
  • salt and pepper
  • 5 oz spring mix
  • 2 bartlett pears, sliced
  • 1/4 cup goat cheese (optional)
  • 1/4 cup chopped walnuts (optional)

Honey Vinaigrette Dressing:

  • 1/4 cup olive oil
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Honey
  • salt and pepper


  1. Preheat oven to 400°F.
  2. Remove the stem and tops of the beats and peel.
  3. Chop the beets to 1/2 inch thick cubes.
  4. Place on an aluminum lined baking dish then drizzle with olive oil and salt and pepper.
  5. Fold up the edges of the foil and seal.
  6. Roast for 40-45 minutes or until tender.
  7. Remove beets from the oven and make your dressing while beets cool.
  8. To make the Honey Vinaigrette dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey and salt and pepper.
  9. In a large bowl add the roasted beets, spinach, pears, cheese and walnuts - if using.
  10. Drizzle desired amount of dressing on salad and toss together until coated.