Roasted Beet, Pear and Walnut Salad
0 comments
A perfect salad for Fall or anytime!
Roasted Beet, Pear and Walnut Salad
Rated 4.0 stars by 1 users
Category
Salad
Ingredients
-
1 to 2 Tbsp. Olivia's Roasted Walnut Oil
-
Drizzle of Olivia's Cinnamon Pear Balsamic Vinegar
-
Drizzle of Olivia's Extra Virgin Olive Oil
-
3 Beets, medium sized, and vatieties or a mix
-
Drizzle of honey
-
1/4 C Walnuts, toasted
-
1 Pear, chopped into 1/2 inch pieces
-
1/4 Feta, crumbled
-
Salad greens of choice
-
1/4 C Quinoa for garnish
-
Sea Salt and pepper to taste
Directions
Preheat Oven to 350F
Drizzle washed and dried beets (skin and all) with EVOO and salt and pepper, place in tinfoil, roast for 40 to 60 minutes.
Beets are done when fork tender. Set aside to cool, or run under cool water to handle, skins will slip right off in your hands.
Chop beets into 1/2 inch chunks, set aside to cool completely (or prepare beets a day or 2 before needed)
Take the precooked Quinoa and toast in a small skillet for a couple of minutes. Drizzle a small amount of Walnut oil and a dash of salt, remove from heat and set aside.
Combine all salad ingredients on a serving plate. Salad Greens, Beets and Pear, Feta, Nuts then Quinoa. Drizzle liberally with Walnut Oil, a bit of Cinnamon Pear Balsamic, drizzle of honey and salt and pepper to taste. Serve immediately
Related post
Search
Categories
RECENT POSTS
Tags
- Appetizers
- Apricot
- Blueberry
- Cascadia Raspberry
- Condiment
- Cooking
- Dark Chocolate
- Desserts
- Flatbread
- Grapefruit Balsamic
- Harissa
- Herbes de Provence
- Honey Ginger
- Japanese Sesame
- Kiwi
- Lemon
- Lemon Olive Oil
- Libations
- Main
- Mango
- Maple Balsamic
- Recipe
- Salads
- Shrub
- Sicilian Lemon
- Sides
- Snack
- Strawberry
- Thyme
- White Balsamic
