Roasted Beet Salad With Pears And Goat Cheese Recipe- Delicious Recipe Ever

Roasted Beet Salad With Pears And Goat Cheese Recipe- Delicious Recipe Ever: You will love this beet and goat cheese salad recipe. It has great textures and tastes. I add a little rosemary to pears, beets, and onions and roast them until they’re soft and full of sweet and spicy flavor. It’s so great how well the soft goat cheese, honey-balsamic dressing, and crunchy pine nuts go together!

Roasted Beet Salad With Pears And Goat Cheese Recipe- Delicious Recipe Ever

• Pears add a sweet touch to this beet and goat cheese salad, which also has rosemary for a healthy kick.
• It tastes sour with the balsamic, and it tastes spicy with the Dijon, arugula, and olive oil.
• The earthy tones from the beets give it depth, and the crunchy texture from the pine nuts is delicious.
• All the tastes go well together because of the creamy goat cheese.
• As if that wasn’t enough to make you hungry, you can prepare all of the parts ahead of time and then put them together right before serving.
• This is not like other recipes for beet and goat cheese salad. It’s bright and fancy enough for the holidays, but simple enough to make for a healthy dinner during the week. It’s the best meal for fall.

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Ingredients

For The Salad

• 3 medium Bosc or Bartlett pears
• ¼ cup plus 2 tablespoons extra virgin olive oil, divided
• Kosher salt
• 5-6 medium beets
• 1 large white onion
• 2 tablespoons minced rosemary leaves
• Ground black pepper
• ½ cup pine nuts
• 4 ounces arugula
• 3 ounces crumbled chèvre cheese

For The Honey Balsamic Vinaigrette

• ½ teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 2 tablespoons honey
• ¼ cup olive oil

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Instructions

1. Prepare yourself. Put one rack in the oven near the middle of the top and one near the middle of the bottom. Warm the oven up to 350ºF. Put parchment paper on the bottom of two big sheet trays.
2. Get the pears ready. Cut the pears in half down the middle and take out the core. Do not take off the skin. If your pears are big, stand them up straight and cut them into 5 to 9 slices from stem to bottom. Put the slices on one of the sheet trays that have been lined with foil. Spread them out in a single layer and drizzle with 2 tablespoons of the olive oil.
3. Add a lot of salt and set it away.
4. Get the onions and beets ready. Cut the beets in half lengthwise, peel them, and cut them into 8 wedges that are all the same size. Cut the onion in half lengthwise, peel it, and then cut it into eight pieces. Cover the second sheet pan with foil and add the onions and beets. Drizzle with ¼ cup of the olive oil. Add the rosemary and a lot of salt and pepper on top. You should mix everything with your hands to make sure that the oil and spices cover it all evenly. Spread out into a single top.
5. The pears, onions, and beets should all be roasted. One sheet pan should go on each rack in the oven. Before taking the food out of the oven, flip the pear slices over and toss the beets and onion. Moving the sheet pans around will make the one on top go to the bottom and the one on top go to the bottom. For another 15 minutes, or until the pears are soft but still hold together, roast them.
6. Put the beets away. Take the pears out of the oven and let them cool down. It will take about 15 minutes more of cooking the beets and onions until they are soft enough to pierce with a fork. The pears will roast for 30 minutes, and the onions and beets will roast for 45 minutes.
7. Warm up the pine nuts. Put the pine nuts in a small, dry pan and set it on medium heat while the rest of the food cooks. For about 5 minutes, swirl and toss the nuts around the pan a lot until they are golden brown and smell good.
8. Prepare the sauce. Add the honey, mustard, the last ¼ cup of olive oil, and salt to your taste in a medium bowl. Use a whisk to mix the ingredients well. Check the salt and make changes if needed.
9. Get dressed and serve. Give the onions and beets a minute or two to cool down after taking them out of the oven. Place the greens on a plate to serve. Place the beets and onions on top of the lettuce after they have cooled a bit. Then, pour the sauce over the salad. Place the pear slices around the plate in different ways, including some between the beets. Place the chèvre cheese on top and then the pine nuts. Serve right away.

Nutrition

• Calories: 389.2kcal
• Carbohydrates: 30.3g
• Protein: 6.4g
• Fat: 29.1g
• Saturated Fat: 5.2g
• Polyunsaturated Fat: 6g
• Monounsaturated Fat: 16.1g
• Cholesterol: 6.5mg
• Sodium: 118.4mg
• Potassium: 504.6mg
• Fiber: 5.8g
• Sugar: 21.1g
• Vitamin A: 663.1IU
• Vitamin C: 11.6mg
• Calcium: 78.7mg
• Iron: 2.1mg