Beet and Pear Salad With Walnuts and Goat Cheese
A vibrant salad featuring tender sliced beets, sweet pears, crumbled goat cheese, and a tangy walnut vinaigrette.
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Instructions
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Preheat the oven to 375°F.
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Wrap beets in foil, bake for 1 hour or until tender, then cool completely.
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Peel the cooled beets, then slice them thinly and reserve.
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Arrange beet slices on chilled plates, topping with sliced pear and walnuts.
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Whisk vinegar, olive oil, walnut oil, salt, and pepper for the dressing.
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Toss arugula with a portion of the dressing and divide among the salads.
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Top each salad with crumbled goat cheese.
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Drizzle with more dressing and serve immediately, providing extra on the side.
Nutritional Info (per serving)
Calories:
244 kcal
Carbohydrate:
11 g
Cholesterol:
13 mg
Fiber:
2 g
Protein:
6 g
Saturated Fat:
6 g
Sodium:
308 mg
Sugar:
8 g
Fat:
20 g
Unsaturated Fat:
0 g