Roasted Beet, Pear & Arugula Salad
Sweet roasted beets and ripe pears over peppery arugula with creamy goat cheese, toasted walnuts and a honey-balsamic dressing.
Why this recipe works
Early fall brings the first good pears alongside earthy beets. Wrapping beets in foil to roast steams them in their own juice, so the skins slip right off and there's no stained cutting board full of boiled beet water.
Method
- Roast the beets. Heat the oven to 400°F. Rub the beets with olive oil, wrap them individually in foil and roast 45–55 minutes until a knife slides in easily.
- Peel and slice. Let the beets cool 10 minutes, then rub off the skins with a paper towel. Cut into wedges.
- Whisk the dressing. Whisk the balsamic, honey and Dijon, then stream in the olive oil. Season with salt and pepper.
- Assemble. Toss the arugula with half the dressing. Arrange on a platter with the beets and pears, then add goat cheese and walnuts. Drizzle the remaining dressing over the top.
Tips & swaps
- Keep red beets separate until the last moment so they don't stain everything pink.
- Pre-cooked vacuum-packed beets make this a 15-minute salad.
- Toss sliced pears with a little lemon juice if assembling ahead.
Nutrition per serving
| Calories | 330 |
| Fat | 23g |
| Carbohydrates | 27g |
| Protein | 8g |
| Fiber | 6g |
Estimates only, calculated from standard ingredient data.
Storing & make-ahead
Roasted beets keep 5 days in the fridge. Assemble the salad just before serving.
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