Make Ahead

Pear, Golden Beet, and Blue Cheese Salad

September 11, 2011
Author Notes

This combination proved to be really satisfying. Served on a bed of greens, it's a great lunch dish or nice as a dinner side. You can also serve this salad using apples instead of pears. —Bevi

  • Serves 4
  • 2 ripe pears, peeled and chopped roughly
  • 2 medium sized golden beets
  • 3 tablespoons crumbled blue cheese
  • 1 tablespoon olive oil
  • 1 capful white wine or champagne vinegar
  • 1 teaspoon honey
  • kosher or sea salt and ground pepper to taste
  • 4 handfuls greens of your liking
  • Handful Nuts to your liking
In This Recipe
  1. Wrap the beets in foil and roast in a 425 degree oven, about 45 minutes.
  2. in the meantime, place the chopped pears in a medium sized bowl, and dress with the honey, olive oil, and vinegar. Let sit.
  3. When the beets are done, let them cool, then peel and chop into the pears and vinaigrette.
  4. Stir ingredients thoroughly. Add the salt and pepper to taste.
  5. Spoon the salad onto the bed of greens. Sprinkle the crumbled blue cheese and nuts atop the beet and pear salad.
  6. N.B. I used red kale in the photo above.

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See what other Food52ers are saying.

  • AntoniaJames
  • wssmom
  • EmilyC
  • inpatskitchen
  • Bevi

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.