Tomato, Beet and Pear Salad
- PREP 10min
- COOK 1hrs
- TOTAL 1hrs 10min
We love this simple beet and pear salad with tomatoes and a simple vinaigrette. In our photos, we have shown it deconstructed, but feel free to cut everything into small cubes or wedges. For a shortcut, use precooked roasted beets often sold in larger grocery stores.
You Will Need
1 pound beets, scrubbed, green tops removed (2 to 3 medium beets)
1 to 2 yellow tomatoes, cut into ¼-inch slices
1 pear, cored and thinly sliced
4 ounces soft goat cheese
½ cup pecan halves, toasted
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Baguette or focaccia bread, warmed for serving
Directions
1Heat the oven to 375°F (190°C). Place the whole beets in the middle of a large sheet of foil and drizzle with the 1 tablespoon of olive oil. Wrap the foil around the beets to form a packet. Roast until tender, about 45 minutes. Remove from the oven and let them cool, wrapped in the foil, to room temperature.
2Using a vegetable peeler, peel the skins, then slice into ¼-inch half-moons and arrange on a platter, alternating the beets with tomatoes and pears.
3Place the walnuts and goat cheese alongside the beets and tomatoes.
4Make the vinaigrette by whisking together the mustard, apple cider vinegar, and olive oil. Season with salt and pepper. Drizzle over the salad and serve with the warmed baguette on the side.
Adam and Joanne's Tips
- The nutrition facts provided are estimates. We did not include the baguette.