Prepare to embark on a culinary journey that transforms ordinary ingredients into an extraordinary symphony of flavors! This Pear and Roasted Beet Arugula Salad isn't just a dish—it's a gourmet experience that marries the earthy sweetness of roasted beets, the peppery kick of arugula, and the luxurious crunch of toasted hazelnuts. Whether you're a health-conscious foodie or a flavor enthusiast, this recipe promises to elevate your salad game from mundane to magnificent in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium beets, roasted and diced
- 4 cups arugula
- 1 ripe pear, sliced
- 1/2 cup hazelnuts, toasted and chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, prepare the beets.
- Wash the medium beets thoroughly under running water to remove any dirt. Trim off the tops and root ends.
- Wrap each beet individually in aluminum foil, sealing them tightly to retain moisture during roasting.
- Place the wrapped beets on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until they are tender when pierced with a fork.
- While the beets are roasting, prepare the hazelnuts. Spread the chopped hazelnuts on a separate baking sheet.
- Toast the hazelnuts in the oven for about 8-10 minutes, or until they are golden and fragrant. Keep an eye on them to prevent burning.
- Once the beets are roasted, remove them from the oven and allow them to cool for a few minutes. Carefully unwrap the foil and peel the skins off the beets using your hands or a paper towel.
- Dice the peeled beets into bite-sized pieces and set them aside to cool completely.
- In a large mixing bowl, combine the arugula, sliced pear, diced roasted beets, toasted hazelnuts, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a dressing.
- Drizzle the dressing over the salad ingredients and gently toss everything together until well coated.
- Adjust seasoning with additional salt and pepper if necessary, and serve immediately. Enjoy your Pear and Roasted Beet Arugula Salad with Hazelnuts!
Tips
- • Always choose firm, fresh beets with smooth skin for the best roasting results • Roast beets ahead of time to save preparation time • Toast hazelnuts carefully—they can burn quickly, so watch them closely • Use ripe but slightly firm pears to maintain a good texture in the salad • For extra flavor, try using a flavored olive oil or adding fresh herbs like thyme • Serve immediately after dressing to keep the arugula crisp and prevent wilting • If you're not a fan of feta, goat cheese makes an excellent alternative • For a protein boost, add grilled chicken or seared salmon to make it a complete meal
Nutrition Facts
Calories: 237kcal
Carbohydrates: 18g
Protein: g
Fat: 19g
Saturated Fat: g
Cholesterol: mg
