This time of year we’re all trying to watch our waistlines and get those summer bodies in check. And while I’m writing there with everyone salads can get a little redundant after a while. Luckily, the sky is also the limit when it comes to salad. From the toppings to what’s in the actual salad mix, the options are almost endless.
Today’s recipe for a Roasted Beet and Pear Salad is inspired by my favorite local restaurant, Silver Dollar. Why? Because I usually go for a burger or fried catfish when I grab dinner here, but this salad is just as filling and delicious as everything else on the menu. Maybe even a little bit more.
So last week when I was at my neighborhood Kroger I picked up all the ingredients necessary to whip this delicious salad up for myself at home. The star of the show? Simple Truth Arugula. Followed closely by the roasted beets and pears that make up the first layer of the dish. But the thing that really takes it to the next level? The candied pecans. Plus, they make for an excellent snack while you’re putting the salad together. It’s a win, win!
Best part? This salad takes just a few minutes to put together. But it’s full of flavor thanks to the mustardy arugula and made-from-scratch Balsamic Vinaigrette. And if you’re not a fan of bleu cheese you could easily swap it out for a sharp white cheddar or even fresh parmesan.
Roasted Beet and Pear Salad
- 1/3 cup balsamic vinegar
- 1 cup olive oil
- Salt and pepper to taste
- 3 large red beets
- 2 medium golden beets
- 1 large pear
- 2-3 handfuls of arugula
- Candied pecans
- Gorgonzola, crumbled
- Balsamic vinaigrette
- Let’s start out with the beets. Don’t let them scare you. I promise, they’re not as difficult as they may appear to me. Begin by preheating your oven to 250 degrees. Start out by giving them a good scrub. Remove the leafy greens and stems. Wrap each beet in aluminum foil. Place on baking sheet in preheated oven and roast for an hour. Remove from the oven and allow to cool before slicing into discs.
- Now let’s assemble the salad! Line serving tray or plate with the sliced beets, top with arugula, candied pecans, and crumbled gorgonzola. Whisk together balsamic vinegar, olive oil, salt and pepper, and then drizzle over salad and serve immediately.