Beet and Pear Salad With Walnuts and Goat Cheese

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 03/21/22
Beet and Pear Salad With Walnuts and Goat Cheese

Joff Lee / Photolibrary / Getty Images

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 4 servings
Nutrition Facts (per serving)
244 Calories
20g Fat
11g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 244
% Daily Value*
Total Fat 20g 26%
Saturated Fat 6g 29%
Cholesterol 13mg 4%
Sodium 308mg 13%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Total Sugars 8g
Protein 6g
Vitamin C 5mg 24%
Calcium 68mg 5%
Iron 1mg 6%
Potassium 218mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a visually beautiful dish. The deeply colored, red sliced beets are topped with sweet yellow pears, goat cheese,​ and a simple walnut vinaigrette. The salad can be served as a first course or doubled in size for the main course.

Ingredients

  • 2 large red beets, stems trimmed, washed

  • 1 pear, ripe, cored, sliced thin

  • 1/2 cup walnut halves, toasted

  • 2 tablespoons sherry vinegar

  • 2 tablespoons olive oil

  • 2 tablespoons walnut oil

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 cups baby arugula leaves

  • 4 ounces goat cheese, either firm-style aged or softer fresh goat cheese

Steps to Make It

  1. Preheat oven to 375 F.

  2. Wrap the beets in foil, place in a small baking dish, and bake for 1 hour, or until tender (test with a small knife). Allow to cool completely. When cool, scrape off the skin with a knife, and slice the beets as thin as possible; reserve.

  3. Fan the beet slices on 4 chilled salad plates. Top with the sliced pear and walnuts. In a small bowl whisk together the vinegar, olive oil, and walnut oil. Season with salt and fresh ground black pepper to taste.

  4. Toss the arugula with a couple of tablespoons of the dressing, and divide on top of each salad. Top each plate with the goat cheese (grate finely if using firm, aged goat cheese, or simply crumble if using soft goat cheese).

  5. Drizzle each beet and pear salad with more of the dressing, serving an extra on the side. Serve immediately.