Roasted Beet and Pear Salad with Blue Cheese and Walnut Vinaigrette

This Roasted Beet and Pear Salad with Blue Cheese and Walnut Vinaigrette is an easy-to-make salad that is perfect for lunch or dinner! It’s packed full of flavor from roasted beets, pears, blue cheese crumbles, walnuts all tossed in an easy homemade vinaigrette!

Cooking Equipment:

Baking Sheet; Parchment Paper; Small Bowl; Whisk; Large Bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Roasted Beet, Pear, Blue Cheese, Walnut Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 medium beets, peeled and cut into wedges

1 pear, cored and cut into wedges

2 tablespoons olive oil

Salt and pepper to taste

2 ounces blue cheese crumbles

1/4 cup walnuts, chopped For the vinaigrette:

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Place the beet wedges on the baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes or until tender when pierced with a fork.

Add the pear wedges to the baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 5 minutes or until tender when pierced with a fork.

In a small bowl, whisk together the ingredients for the vinaigrette until combined.

In a large bowl combine roasted beets, pears, blue cheese crumbles, walnuts, and vinaigrette until combined. Serve immediately or chill in refrigerator until ready to serve.

Nutrition:

Calories: 300; Fat: 18g; Carbohydrates: 24g; Protein: 8g; Sodium: 400mg; Fiber: 5g

Rating:

Did You Know?

The first American cookbook, “American Cookery,” was published in by Amelia Simmons.