roasted beet salad with pears and radicchio
This is a fresh salad with the earthy sweetness of the beets and a fig balsamic vinaigrette with crunchy macadamia nuts.
prep time
10 Min
cook time
1 Hr
method
Bake
yield
2 serving(s)
Ingredients
- 2 red beets
- 1 Boca pear, peeled
- 2 cups spring mix
- 1 cup radicchio, chopped
- 1 carrot, shredded
- 1/2 cup chives, chopped
- 1/2 cup macadamia nuts, chopped
- 4 teaspoons fig flavored balsamic vinegar
- 1/2 cup extra virgin olive oil
- salt
How To Make roasted beet salad with pears and radicchio
-
Step 1Preheat oven to 400 degrees F. Place the beets, unpeeled, on a sheet tray and roast for about an hour until tender. Remove from the oven and let cool
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Step 2Peel the beets and the pear and grate on a box grater. Set aside.
-
Step 3Mix the balsamic vinegar, olive oil, and salt. Mix well.
-
Step 4Plate the spring mix, then the radicchio, carrots, and chives. Top with the grated pear and beets.
-
Step 5Sprinkle the nuts around and pour the vinaigrette over the whole thing.
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