Roasted Beet Salad with pear & goat cheese
This roasted beet spinach salad with pear & goat cheese is loaded with healthy ingredients and packed with flavour. Made with a sweet honey balsamic vinaigrette, it’s perfect for Sunday night dinner or holiday meal.
For the salad
- 4 - 5 beets medium size
- 1 tablespoon extra virgin olive oil
- 4 cups baby spinach
- ¼ cup creamy goat cheese crumbled
- 2 bosc pears thinly sliced
- ¼ cup pecans chopped
For the dressing
- 3 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- ½ teaspoon dijon mustard
- 1 garlic clove crushed or finely chopped
- ½ teaspoon salt
- 1 tablespoon hemp seed oil or flaxseed oil; can omit
- ¼ cup olive oil
Roast beets – Preheat oven to 350°F. Slice the beets into large quartes, and place in a small dutch oven or coverd baking dish. Drizzle with olive oil, and toss to coat. Roast the beets for 30 to 40 minutes, until fork tender.Once the beets are done cooking, remove them from the oven and let them cool. Then, slice them into bite-sized pieces.
Prepare the dressing – While the beets are roasting, prepare the salad dressing. Mix together the apple cider vinegar (ACV), honey, balsamic vinegar, dijon mustard, garlic, sea salt, hemp seed oil, and olive oil.
Assemble the salad – To a large salad platter or bowl, add the spinach, sliced beets, thinly sliced pear, and pecans. Drizzle with the honey balsamic salad dressing, then crumble the goat cheese on top.
Store the salad (with dressing separate) in an airtight container in the fridge for 3-4 days.