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roasted beet and pear salad, summer salad recipes, kroger simple truth, the kentucky gent, southern cooking blog

Roasted Beet and Pear Salad



Balsamic Vinaigrette

  • 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
  • 23 handfuls of arugula
  • Candied pecans
  • Gorgonzola, crumbled
  • Balsamic vinaigrette



  1. 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.
  2. 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.