Roasted Beet & Pear Salad Bowl
This Roasted Beet & Pear Salad Bowl is a beautiful balance of earthy, sweet, and fresh flavors. Roasting the beets brings out their natural sweetness and soft, almost buttery texture, while ripe pears add a juicy contrast that keeps the salad light and refreshing. Finished with crisp greens, creamy cheese, crunchy nuts, and a simple vinaigrette, this bowl works just as well as a starter as it does a satisfying main. It’s elegant enough for entertaining but simple enough for everyday meals, and it’s packed with nutrients that make it feel as good as it tastes.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
For the Roasted Beets
Fresh beets (peeled and cut into wedges): 4 medium (about 600 g)
Olive oil: 2 Tbsp
Sea salt: ½ tsp
Freshly ground black pepper: ¼ tsp
For the Salad Bowl
Ripe pears (sliced): 2 medium
Mixed salad greens (arugula, spinach, or spring mix): 4 packed cups (120 g)
Crumbled goat cheese or feta: ¾ cup (100 g)
3 tbsp pistachios roughly chopped
Red onion (thinly sliced): ¼ small
For the Dressing
Extra virgin olive oil: 3 Tbsp
Balsamic vinegar or apple cider vinegar: 1½ Tbsp
Honey or maple syrup: 1 tsp
Dijon mustard: 1 tsp
Salt: ¼ tsp
Black pepper: ¼ tsp
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Add the beet wedges to the tray, drizzle with olive oil, and season with salt and black pepper.
Toss well and spread the beets in a single layer.
Roast for 30 to 35 minutes, flipping halfway, until tender and lightly caramelized.
While the beets roast, whisk together olive oil, vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.
Wash and dry the salad greens thoroughly and place them in a large serving bowl.
Add sliced pears and red onion to the greens.
Once the beets are done, let them cool slightly before adding to the salad.
Drizzle the dressing over the salad and gently toss to combine.
Top with goat cheese and nuts just before serving.
Tips
Wear gloves when handling beets to avoid staining your hands.
Roast beets until fork-tender but not mushy for the best texture.
Slice pears just before assembling to prevent browning.
Use a mix of greens for better flavor and visual contrast.
Toast nuts lightly to enhance their natural oils and crunch.
Let roasted beets cool slightly so they don’t wilt the greens.
Add dressing gradually to avoid overdressing the salad.
Use ripe but firm pears to maintain structure in the bowl.
Season the salad lightly at the end to balance the sweetness.
Serve immediately for the freshest taste and texture.
Variations
Add roasted sweet potatoes for a heartier salad.
Swap goat cheese for blue cheese for a bolder flavor.
Use almonds or pistachios instead of walnuts.
Add cooked quinoa or farro to turn it into a grain bowl.
Replace pears with apples or figs when in season.
Add dried cranberries or pomegranate seeds for extra sweetness.
Use lemon vinaigrette instead of balsamic for brightness.
Add grilled chicken or roasted chickpeas for more protein.
Use baby kale for a more robust green base.
Finish with a sprinkle of fresh thyme or rosemary.
Q & A
Can I roast beets ahead of time?
Yes, roasted beets can be stored in the fridge for up to 4 days.
Is this salad served warm or cold?
It works best with slightly warm beets and cool greens.
Can I make this salad vegan?
Yes, omit cheese and use maple syrup in the dressing.
How do I store leftovers?
Store components separately to keep greens fresh.
Do I need to peel beets?
Peeling is optional, but it improves texture.
What pears work best?
Bosc or Anjou pears hold their shape well.
Can I use canned beets?
Fresh roasted beets give the best flavor, but canned can work in a pinch.
How do I keep pears from browning?
Toss lightly with lemon juice before adding.
Can I use a different vinegar?
Yes, red wine or sherry vinegar are good alternatives.
Is this salad filling enough for a meal?
Yes, especially when paired with grains or protein.
Nutrition (Approximate Per Serving)
Calories: 360
Protein: 10 g
Carbohydrates: 32 g
Fiber: 7 g
Fat: 22 g
Vitamin C: 25% DV
Folate: 30% DV
Conclusion
This Roasted Beet & Pear Salad Bowl brings together simple ingredients in a way that feels both comforting and refined. The contrast of warm roasted beets, fresh pears, crisp greens, and creamy cheese makes every bite interesting and satisfying. Whether you serve it as a light main, a colorful side, or part of a larger spread, it’s a recipe that looks beautiful on the table and delivers real flavor with minimal effort.