Salads

December 6, 2021

Roasted Beet and Pear Salad

Roasted Beet and Pear Salad brings winter produce into a fresh salad. With beautiful colors, rich flavors, and an oil-free salad dressing, this salad is a tasty winter dish.

Roasted Beet and Pear Salad

I love a good winter salad. It seems like salads get so much attention in the summer when there are tons of fresh veggies. But there are so many winter veggies that taste amazing on salad! Like squash, or sweet potato, or persimmon.

This salad stars beets and pears. The earthy beets compliment the sweet pears.

I have to say though, my favorite part of this salad is the dressing. It is beautiful! I used beet juice to create a pretty pink dressing. Honestly I just want to pour it on everything. So gorgeous!

Beet Dressing

Why I love this Roasted Beet and Pear Salad

  • Dietary needs — this salad is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It’s also very high in fiber.
  • Winter Produce — how better to celebrate winter produce than to eat them in their natural form?!
  • Not all raw — sometimes raw salad is hard to digest, or you just don't want so much crunch. With roasted beets and toasted pecans, there's a bit of softness to the salad

Ingredient Notes

  • Mixed Greens: Any sort of greens will work. I use a store-bought spring mix.
  • Beets: Use red beets for a pop of color or yellow beets to match the pears.
  • Pears: Any variety of pear is fine. I used Anjou pears for their pretty skin color.
  • Pecans: You can toast raw pecans for a little more flavor. I love to do this because it brings a nutty warm flavor to an otherwise 'cold-tasting' salad.

Roasted Beet and Pear Salad Ingredients

Beet Dressing

  • Tahini: you can sub almond butter.
  • Beet Juice: We have bottled beet juice around the house, which is what I used. You could sub pomegranate juice or another colorful fruit/veggie juice that you have. Or, if you have a juicer, go ahead an juice your own beets!
  • Balsamic Vinegar
  • Lemon Juice: fresh is best!
  • Salt

Beet Dressing Ingredients

How to Roast Beets

Roasting beets doesn't take much work. Just make sure to prepare the beets ahead of time so you can quickly assemble the salad.

Step 1. Chop off the stems of the beets, if they came with them on. If the beet greens and stems are clean enough, you can save them and sauté them up, like in this recipe. If the greens are really dirty or damaged, just compost them!

Step 2. Wrap each beet in aluminum foil and place on a baking sheet.

Step 3. Bake at 400°F for 40 minutes. Depending on the size of your beets, the roasting time may be as long as 90 minutes. But check them at 40. You should be able to easily poke a fork in or slice in half with a knife. The beets should feel pretty soft. If they aren't soft, return them to the oven in 10-15 minute intervals, until they soften. You may need to remove smaller beets from the tray and let larger beets cook longer.

Step 4. Once the beets are cooked, let them cool in the aluminum foil. For this recipe, you'll want to let them cool completely because this salad should be served cold.

How to make Roasted Beet and Pear Salad

Step 1. Roast the beets as directed above.

Step 2. Meanwhile, make the beet dressing. Stir the dressing ingredients in a small bowl or mason jar.

Step 3. Assemble the salad. Divide the greens, beets, pears, and pecans into four bowls.

Step 4. Drizzle with the dressing. Serve and enjoy!

Roasted Beet and Pear Salad

Recipe Prayer

Thank you for this salad. Thank you for giving us seasonal produce to enjoy. We praise you! Amen.

Related Recipes

Love beets? Try these beet recipes next:

Tried this recipe?

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Roasted Beet and Pear Salad

Roasted Beet and Pear Salad brings winter produce into a fresh salad. With beautiful colors, rich flavors, and an oil-free salad dressing, this salad is a tasty winter dish.

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

40

min

total:

50

min

Ingredients

  • 4 Cups Mixed Greens
  • 3 Beets
  • 2 Pears, sliced
  • 1/2 Cup Pecans, toasted if desired

Beet Dressing

  • 3 Tablespoons Tahini
  • 3 Tablespoons Beet Juice
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Lemon Juice
  • 1/4 Teaspoon Salt

Instructions

  1. Roast the beets. Wrap each beet in aluminum foil and bake at 400°F for 40-60 minutes. Let cool, then slice into rounds.
  2. Meanwhile, make the beet dressing. Stir the dressing ingredients in a small bowl or mason jar.
  3. Assemble the salad. Divide the greens, beets, pears, and pecans into four bowls.
  4. Drizzle with the dressing. Serve and enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography