Step-by-step instructions

Follow these straightforward steps to prepare your salad:

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Toss the beet wedges with olive oil, salt, and black pepper. Spread them evenly on the baking sheet.
3. Roast the beets for 30–35 minutes, turning halfway through, until they are tender and lightly caramelized. Allow them to cool slightly afterward.
4. In a small bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper until the mixture is emulsified and well combined.
5. Arrange the arugula or mixed greens on a large serving platter or bowl. Top with the warm roasted beets and fresh pear slices.
6. Sprinkle crumbled feta and toasted nuts over the top.
7. Drizzle the dressing evenly over the salad and add any fresh herbs or cracked pepper for garnish, if desired.

Best ways to enjoy it

This roasted beet and pear salad can shine on its own or complement a variety of dishes. Serve it alongside grilled chicken or fish for a balanced meal. Alternatively, you can pair it with crusty bread and a glass of white wine for a delightful light lunch. For a festive twist, consider serving it during holiday gatherings, as the color palette is absolutely stunning on a buffet.

Keeping leftovers fresh

Storing leftovers from this salad is simple. Keep any uneaten portions in an airtight container in the fridge for up to three days. The beets and dressing can be stored separately to maintain freshness. If you’re interested in freezing, I recommend freezing the roasted beets only, as the texture of the greens and pears may not hold up well after thawing.

Extra advice

Here are some helpful tips to elevate your salad-making experience:

• Roast the beets ahead of time and store them in the fridge for a convenient option throughout the week.
• For added depth, consider including a sprinkle of chili flakes for a spicy kick or a handful of pomegranate seeds for an extra burst of sweetness and color.
• Always taste your dressing before adding it to the salad; adjust the acidity or sweetness as preferred.

Creative twists

While this recipe is delicious as is, there are several variations to explore:

• Try incorporating different nuts like almonds or hazelnuts if you want to change the flavor profile.
• Use different greens, such as spinach or kale, depending on your preference or what’s in season.
• Add roasted sweet potatoes or quinoa for a heartier version that can serve as a complete meal.

FAQ

How long does it take to prepare this salad?

Preparation time is about 10 minutes, but don’t forget to account for roasting the beets, which takes around 30-35 minutes. So overall, plan for about 45 minutes to have a delicious salad ready.

Can I make this salad in advance?

You can roast the beets and prepare the dressing a day ahead. Just assemble the salad shortly before serving for the best texture and taste.

Are there any dietary adjustments I can make?

Absolutely! To make it vegan, simply omit the feta cheese and use a maple syrup-based dressing. Additionally, swapping out the nuts for seeds can make the dish nut-free while still providing a satisfying crunch.