Roasted Beet, Pear & Walnut Salad

John L.: "Loved it, have made it a number of times now." Read More


  • 3 beets (medium sized, any variety, I used a mix of red and golden beets)
  • olive oil
  • beets
  • 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)
  • pepper
  • salt
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    NutritionView More

    Sodium18% DV430mg
    Fat34% DV22g
    Protein12% DV6g
    Carbs11% DV32g
    Fiber28% DV7g
    Calories340Calories from Fat200
    Total Fat22g34%
    Saturated Fat3.5g18%
    Trans Fat
    Calories from Fat200
    Total Carbohydrate32g11%
    Dietary Fiber7g28%
    Vitamin A50%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    John L. 3 months ago
    Loved it, have made it a number of times now.
    HJ M. 10 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 a year ago
    Wonderful and beautiful salad! Now a Thanksgiving tradition
    Darcie P. a year ago
    Delish! Excellent use of seasonal fruits and veggies.
    I love It! I will make it again.
    Kathleen Cannon a year ago
    This was a love salad, great flavor and texture
    Betsy Bowers 2 years 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!