A festive platter-style Roasted Beet and Pear Salad with tender roasted beets, lightly caramelized pear slices, tangy feta, crunchy pistachios, and a glossy honey-balsamic drizzle. Perfect as a holiday side dish or elegant appetizer.
Ingredients
Scale
4 medium beets, roasted, peeled, and sliced
2 ripe pears, thinly sliced and lightly caramelized
1/2 cup crumbled feta cheese
1/4 cup chopped pistachios
2 cups fresh arugula (optional)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes, or until tender. Allow to cool, then peel and slice.
In a small skillet over medium heat, lightly sauté pear slices in a teaspoon of butter or oil until golden and caramelized, about 3–4 minutes per side. Set aside to cool slightly.
Arrange arugula (if using) on a long white platter to form a bright green base. Layer roasted beet slices over the arugula, followed by caramelized pear slices.
Sprinkle crumbled feta and chopped pistachios evenly over the top.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until glossy and emulsified. Drizzle over the salad just before serving.
Serve immediately as a festive appetizer or holiday side dish.
Notes
Choose pears that are ripe but still firm so they caramelize without turning mushy.
Roast beets until a knife slides into the center easily; under-roasted beets can taste firm and less sweet.
Add pistachios right before serving to keep them crunchy.
Whisk the dressing until glossy so it emulsifies and clings to the beets and pears instead of pooling.
For make-ahead: roast/slice beets and caramelize pears ahead, then assemble and dress just before serving.
Arugula is optional but adds a peppery bite and a bright green base for presentation.
