- 3 beets (medium sized, any variety, I used a mix of red and golden beets)
- olive oil
- 1 pear (ripe, chopped into 1/2 inch pieces)
- 1/4 cup walnuts (toasted)
- 1/4 cup feta cheese (crumbled, or more)
- 3 handfuls salad greens (your choice)
- 1/2 cup cooked quinoa (optional, for a heartier salad)
- sprouts (micro, for garnish, also optional)
- 2 tablespoons walnut oil
- balsamic vinegar (a drizzle of)
- honey (a drizzle of)
|Calories340Calories from Fat200|
|% DAILY VALUE|
|Calories from Fat200|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
HJ M. 6 months ago
Excellent. I make this all the time. I usually use Arugula and baby kale. I often add navel oranges carefully sectioned with a sharp knife. I substitute the feta with goats cheese sometimes. And, I make pan-fried croutons with fancy ciabatta bread on special occasions.
Stacie Mills 8 months ago
Wonderful and beautiful salad! Now a Thanksgiving tradition
Darcie P. 9 months ago
Delish! Excellent use of seasonal fruits and veggies.
Suzan Horvatinovich 9 months ago
I love It! I will make it again.
Kathleen Cannon a year ago
This was a love salad, great flavor and texture
Betsy Bowers a year ago
Very flavorful & great texture. Even without any protein (except for the cheese), this is quite filling - I would call this comfort food salad! I added yellow pepper cut into chunks & substituted blue cheese crumbles for the feta.
Joyce 2 years ago
This is such a beautiful and delicately tasty salad. My husband loved it and asked for it again today. I almost was going to use olive oil instead of Walnut oil for dressing. Wow, so glad I didn’t, the Walnut oil is beautiful. Better than best Bay Area restaurant salad I have had. Thank you!
Sally M. 2 years ago
Wonderful but should replace pears with a sweet apple its much better
Kelly Hunn 2 years ago
Beautiful. Full of flavour and wonderful, didn’t need the salad but added a bit extra quinoa.
Somera 2 years ago
Superb! I mixed kale & spinach for my greens and used Anjou pears instead of the Asian! My guests loved it!
Raymond Heller 2 years ago
Turned out great. Did add the quinoa. Served it with grilled pork loin. Delicious recipe. Will make it again.
Esther Choo 2 years ago
To make it easier, but beets already roasted (or canned), drizzle with balsamic vinaigrette dressing.
Cambo 3 years ago
I enjoyed this salad. It has a nice combination of flavours with a balance of sweet and tangy. Best to prepare ahead, would be good for a BBQ etc
Tim W. 3 years ago
Absolutely excellent salad, delicious!! Had it with grilled glazed pork chops and mushroom quinoa. Perfect combination for an excellent dinner!