Beet and Pear Salad

Since some of us have transitioned to working from home, we need quick healthy lunch options. I get bored with salads so I’m always looking for ways to jazz them up. This week I got beets in my produce share so beet salad it is.

I love adding nuts to salads and have them on hand at all times (store them in your freezer for a longer shelf life). I also keep a crumbled cheese on hand like goat, feta, or blue.

Roasted beets- remove stems and wash beets. Leave skins on. Drizzle with evoo and sprinkle with S&P. Cover each beet in foil. Then place all on a baking sheet and roast beets in the oven at 375 for 1 hour.

This recipe is for one.

Butter lettuce

1 roasted beet- chopped or you can use jarred beets

1 small pear- diced

Handful of raisins or dried cranberries

Handful of chopped nuts of your choice- I used pecans but walnuts would be great. Cook them in a small skillet for a few minutes before adding to the salad.

Crumbled goat cheese

Balsamic vinaigrette- I used a store brand


Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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