Roasted Beet and Caramelized Pear Salad with Feta & Pistachios

 

Ingredients

3 medium beets, scrubbed and trimmed

2 firm but ripe Bosc pears, cored and sliced into wedges

2 tbsp unsalted butter

1 tbsp brown sugar

4 cups baby arugula or mixed spring greens

1/2 cup feta cheese, crumbled

1/4 cup roasted pistachios, shelled and roughly chopped

For the Honey Balsamic Vinaigrette:

3 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp wildflower honey

1/2 tsp Dijon mustard

1 pinch sea salt

1 pinch cracked black pepper

Directions

Preheat your oven to 400°F. Wrap the beets individually

in aluminum foil and place them on a baking sheet.

Roast the beets for 45 to 60 minutes, or until tender when

pierced with a knife. Let them cool, then peel away the

skins and slice into wedges or rounds.

In a medium skillet, melt the butter over medium heat.

Add the pear wedges and sprinkle with brown sugar.

Sauté the pears for 3 to 5 minutes per side until they are

golden brown and caramelized. Remove from heat and

set aside.

In a small jar or bowl, whisk together the olive oil,

balsamic vinegar, honey, Dijon mustard, salt, and pepper

until emulsified.

Place the greens in a large shallow bowl or on a platter.

Lightly toss with half of the vinaigrette.

Arrange the roasted beets and caramelized pears over

the bed of greens.

Top the salad with crumbled feta cheese and chopped

pistachios.

Drizzle the remaining vinaigrette over the top of the

assembled salad.

Serve immediately while the pears and beets are still

slightly warm for the best flavor contrast.