Roasted Beet & Pear Salad
Gluten Free, Dairy Free Option, Vegan Option
This salad is simple but bursting with flavour. Pear, beetroot and walnuts make such a wonderful combo. So, trust me, taking the time to roast the beets is worth it! Serve as a side salad or create a main dish superstar by adding cooked quinoa or lentils for added protein and fibre.
Serves 3-4 large salads
Ingredients
3 medium sized beets, any variety
a small drizzle of olive oil, for roasting the beets
1 ripe pear, chopped into ½ inch pieces
¼ cup walnuts, toasted
¼ cup feta cheese (omit if dairy free or vegan)
dark leafy greens of your choice- spinach/kale/arugula
1 cup cooked green lentils (you can make from scratch* or used canned lentils, just be sure to wash thoroughly and soak. Alternatively you can use 1 cup of cooked quinoa or ½ cup of each)
Dressing
1-2 tablespoons walnut oil (great for flavour but any nut oil, avocado oil or even olive oil would work)
a drizzle of balsamic vinegar
a drizzle of maple syrup
salt & pepper
Instructions
Preheat oven to 350 degrees. Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil. Depending on the size of your beets, they should take approx. 40-60mins to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool. Once cool enough to handle, use a vegetable peeler to remove the skins. Chop into roughly ½ inch cubes and set them aside.
In a small bowl whisk together walnut oil, a bit of balsamic vinegar, a little maple syrup, and some salt and pepper.
Assemble all salad ingredients on a platter. Drizzle with dressing.
Tips
To save time, roast the beets one day ahead of time and keep them in the fridge until you’re ready to assemble the salad.
You can use lentils or quinoa in this salad. Both taste amazing!
Feel free to add other vegetables such as snap peas or sliced cucumbers.
* How to Cook Lentils from scratch- this is my favourite method.
You’ll need: 1 cup green lentils, 3 cups water, 2 bay leaves, 1 glove of garlic, pinch of salt
Rinse the lentils in a fine mesh sieve. Pick out any debris. Place lentils in a pot with 3 cups of water, bay leaves & garlic clove (optional) and pinch of salt. Bring to a boil, then reduce to a very low simmer, uncovered for about 20-30mins. Drain any excess water and discard bay leaves.