Roasted Beet Salad with pear & goat cheese
This salad dressing is so delicious! Great served with a side of baked portobello mushrooms, quinoa salad or wild rice for dinner!
For the salad
- 5-6 beets medium size
- 1 tablespoon extra virgin olive oil
- 4 cups baby spinach
- ¼ cup creamy goat cheese crumbled
- 2 thinly sliced bosc pears
- ¼ cup chopped pecans
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
- pinch of himalayan salt
- 1 tablespoon flaxseed oil
- ¼ cup olive oil
Preheat oven to 350°F. Slice the beets into large quarters, and toss them with some olive oil. I like to bake them in a dutch oven, but you could also roast them just on a baking sheet. Roast the beets for 30 to 40 minutes.
While the beets are roasting, prepare the salad dressing. Mix together everything except the oils. Slowly add the oils after everything else has been mixed together, whisking constantly. Season with salt to taste!
Once the beets are finished roasting, let them cool & cut into bite sized wedges. Add the spinach, beets, pear, and pecan to your salad bowl or platter. Drizzle with your salad dressing, and then crumble the goat cheese on top. I enjoy having bosc pears in this salad because they are soft, juicy and so fresh. Enjoy!