Autumn Salad with Roasted Beets, Caramelized Pear, and Goat Cheese - photo 1
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Autumn Salad with Roasted Beets, Caramelized Pear, and Goat Cheese

Salads Vegetarian Dishes 90 min Medium 14 wyświetleń ~31.21 PLN - (0)
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Description

A colorful, seasonal salad combining sweet, roasted beets, gently caramelized pear, creamy goat cheese, and crunchy walnuts. It was created to highlight autumn flavors: the earthiness of the beet, the sweetness of the fruit, and the boldness of the goat cheese. Finished with a honey-mustard dressing with a hint of balsamic, providing the perfect balance of sweet, sour, and fatty. The dish is visually striking (deep reds of the beets, golden slices of pear, white pieces of cheese, and green arugula) and perfect as a light lunch, an appetizer for a gathering, or a side dish for meat dishes. Easy to modify: you can add pomegranate seeds or sprouts for a contrast in textures.

Ingredients (15)

Servings:
4
  • Raw red beets 400 g
  • Pear (with skin) 300 g
  • Goat cheese (hard/soft) 150 g
  • Walnuts (shelled) 80 g
  • Arugula 100 g
  • Red onion 0.4 szt.
  • Olive oil 45 ml
  • Honey 30 ml
  • Dijon mustard 20 g
  • Balsamic vinegar 30 ml
  • Freshly squeezed lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper (freshly ground) 1 szczypta
  • ✨ Opcjonalne
  • Pomegranate seeds 50 g
  • Microgreens (optional) 30 g
💰 Szacowany koszt dania: ~31.21 PLN (7.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and fruits

1

Preheat the oven to 200°C with fan (or 220°C without fan). Wash the beets thoroughly with a brush under running water, and dry them with a paper towel. Trim the roots and stems, leaving a small piece. Wrap each beet individually in aluminum foil to prevent moisture loss during baking.

Ingredients: Raw red beets
Use an oven mitt when cutting the leaves. It's best to use a baking tray with parchment paper underneath to catch any juice - beets stain easily. If the beets are small (1-2 pieces), the baking time may be shorter.
3

When the beets have cooled slightly, remove the foil and rub them with your hand or a knife (carefully) to remove the skin - the skin should come off easily. Slice the boiled beets into thin slices about 4-6 mm thick (use a sharp knife or a mandoline if you have one).

Ingredients: Raw red beets
Peeling after baking is easier than with raw beets. Put on a cover for your sweater or apron - beets stain. A mandoline will speed up slicing, but use it carefully.

Baking

2

Place the wrapped beets on a baking sheet and bake for 60 minutes. After 45 minutes, check with a fork or metal skewer: if it goes in easily (like into butter), the beets are ready. Larger pieces may need 70 minutes - the time depends on the size.

Ingredients: Raw red beets
If the beets are large, cut one after 45 minutes to check for tenderness. Do not unwrap the beets immediately after taking them out of the oven - let them sit for 10 minutes to avoid burning your hands while peeling.

Toasting nuts

4

Heat a dry skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring with a wooden spoon every 30 seconds, until they release their aroma and lightly brown. Set aside on a plate to cool, then chop into coarse pieces.

Ingredients: Walnuts (shelled)
Use a pan with a diameter of 24-28 cm. Be careful — the nuts can burn quickly. Toasting in a dry vessel enhances the flavor and aroma. If you prefer, you can roast them in the oven for 6-8 minutes at 180°C.

Caramelizing the pear

5

Cut the pear in half, remove the seeds with a teaspoon, and slice into thin wedges or slices. In a medium skillet, heat 15 g of olive oil (1 tablespoon) over medium heat, add the pear slices and sauté for 2-3 minutes on one side until lightly browned. Flip, add 15 g of honey (1 tablespoon), and sauté for another 1-2 minutes until the pears are soft and lightly glazed with honey. Remove from heat and drizzle with 1 teaspoon of lemon juice to preserve the color.

Ingredients: Pear (with skin), Olive oil, Honey, Freshly squeezed lemon juice
Use a non-stick frying pan with a diameter of 20-24 cm. If the pears are very ripe, reduce the frying time to 1-2 minutes to prevent them from falling apart. Honey can caramelize quickly — be careful not to burn it.

Sauce

6

In a small bowl, combine 30 g of olive oil (2 tablespoons), 30 g of balsamic vinegar (2 tablespoons), 20 g of Dijon mustard, and 30 g of honey (2 tablespoons). Add 30 g of lemon juice. Whisk vigorously with a whisk or fork for 30-45 seconds until a smooth, slightly emulsifying marinade forms. Season with 1-2 pinches of salt (2 g) and freshly ground pepper (1 pinch, 1 g). Taste and adjust: if it's too sour, add 1 teaspoon of honey; if it's too sweet, add 1 teaspoon of lemon juice.

Ingredients: Olive oil, Balsamic vinegar, Dijon mustard, Honey, Freshly squeezed lemon juice, Salt, Black pepper (freshly ground)
Use a bowl with a diameter of 12-15 cm and a small whisk or fork. First, combine the mustard with honey and vinegar, then slowly pour in the olive oil while whisking to create an emulsion. The dressing can be prepared in advance and stored in the refrigerator for up to 2 days.

Assembly and serving

7

In a large bowl, lay out arugula (100 g) as the base. Add slices of roasted beets, spreading them evenly. Next, arrange the caramelized pears on top in aesthetic portions. Crumble or cut goat cheese into pieces and scatter it over the salad. Sprinkle with chopped, cooled walnuts and thinly sliced red onion (60 g). Drizzle the prepared dressing evenly — about 2/3 of the prepared amount, leaving the rest for adjusting the taste when serving.

Ingredients: Arugula, Raw red beets, Pear (with skin), Goat cheese (hard/soft), Walnuts (shelled), Red onion, Olive oil
Use a large, flat serving bowl or a platter with a diameter of 28-30 cm for an impressive presentation. Gently toss the arugula with the dressing just before serving, so the leaves don’t wilt.

Finishing

8

On the finished salad, drizzle the remaining dressing in spots to avoid overpowering the flavor. If you are using pomegranate seeds (50 g) and microgreens (30 g), sprinkle them on the salad at the very end for color and freshness. Finally, season with salt and pepper to taste.

Ingredients: Pomegranate seeds, Microgreens (optional), Salt, Black pepper (freshly ground)
Additionally, you can add pomegranate seeds for a juicier, tangy accent. Add microgreens just before serving to prevent them from wilting. Arrange them decoratively to make the plate appealing.

Serving

9

Serve the salad immediately after preparation. On the plate, you can additionally drizzle each portion with a few drops of thick balsamic vinegar or add thin strips of lemon zest as a garnish. Serving for 4 people: serve about 1/4 of each ingredient.

Ingredients: Balsamic vinegar, Freshly squeezed lemon juice
For serving, use flat plates with a diameter of 24-28 cm — this makes it easier to arrange the ingredients aesthetically. The salad tastes best fresh, on the same day.

Fun Fact

💡

Beets have been popular since ancient times — they were used not only as food but also as medicine. The combination of beetroot and goat cheese has a long tradition in Mediterranean cuisines, where the sweetness of the roots often meets the boldness of the cheese.

Best for

przyjęcie jesienne lekki obiad przystawka na kolację z przyjaciółmi

Tips

🍽️ Serving

Serve immediately to keep the arugula crispy. For added visual effect, arrange the beet slices in a fan shape and alternate with the caramelized pear slices. It can be served with a slice of rye bread or a baguette.

🥡 Storage

Store the roasted beets, dressing, and caramelized pears separately in the fridge for up to 48 hours. It's best to combine the ingredients just before serving. Heating the pears in the microwave for 10-15 seconds will restore their slightly warm consistency.

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