Beet, Pear, and Goat-Cheese Salad

When shopping for beets, look for roots that are firm with smooth skin and a deep red color. If the leafy greens are attached, they should be crisp and bright. Small beets are more tender than larger ones.

  • Prep:
  • Total Time:
  • Servings: 4
Beet, Pear, and Goat-Cheese Salad

Source: Everyday Food, September 2004


  • 1/4 cup fresh orange juice
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • Coarse salt and ground pepper
  • 1 recipe Basic Roasted Beets
  • 2 firm, ripe Bartlett pears, peeled, halved lengthwise, cored, and sliced 1/4 inch thick lengthwise
  • 4 ounces soft goat cheese, crumbled
  • 1/3 cup toasted pecans or walnuts, coarsely chopped


  1. In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.

  2. Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.


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