Roasted Beet and Pear and Pecan Salad with Balsamic Vinaigrette

This Roasted Beet and Pear and Pecan Salad with Balsamic Vinaigrette is a delicious and healthy salad that is perfect for lunch or dinner. It is packed with flavor and nutrition and is sure to be a hit with everyone. Roast the beets and pears, then combine with toasted pecans and parsley and toss with a balsamic vinaigrette for a delicious and nutritious salad.

Cooking Equipment:

Baking sheet Small bowl Whisk Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Beet, Pear, Pecan, Balsamic Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 medium beets, peeled and cut into wedges

2 pears, cored and cut into wedges

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon honey

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup pecans, toasted

2 tablespoons fresh parsley, chopped

Cooking Instructions:

Preheat oven to 400°F (200°C).

Place the beet wedges on a baking sheet and drizzle with 1 tablespoon of the olive oil. Roast for 25 minutes, or until tender.

Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey, salt, and pepper.

Place the pear wedges on a separate baking sheet and drizzle with the balsamic vinaigrette. Roast for 15 minutes, or until tender.

In a large bowl, combine the roasted beets and pears. Add the toasted pecans and parsley and toss to combine.

Nutrition:

Calories: 437, Fat: 28g, Carbohydrates: 37g, Protein: 6g

Rating:

Roasted Beet and Pear and Pecan Salad with Balsamic Vinaigrette

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