I have been loving pears this year. Which says a lot. I don’t think I ate a single pear last year or the three years before. Not that I disliked pears, they were just something I always passed over in the produce section.
And I’m learning that other people in my family like them. It’s like we were in some pear-less dark age and this fall has been a renaissance of new dishes to try with pears.
I’ve especially been loving pears in places I would normally use apples like this roasted beet and pear arugula salad.
This is such a perfect fall dish. Warm, roasted beets and sweet pears add big flavor while arugula and chewy whole grains help fortify the salad. Tangy goat cheese and crunchy walnuts top everything while a drizzle of reduced balsamic dressing helps bring all the flavors together.
I used a whole grain blend, but this could substituted for quinoa or farro.
Pear and Roasted Beet Arugula Whole Grain Salad
Serves 2-4
- 1/2 Cup Whole Grains (can substitute quinoa or farro)
- 1 Medium Beet, sliced 1/8 inch with a mandolin or knife
- 2 Tbsp Olive Oil
- Salt
- Pepper
- 1/4 Cup Balsamic Vinegar
- 3 Cups Arugula
- 1 Pear, thinly sliced
- 2 Oz Goat Cheese
- 10 Walnut Halves
Cook the whole grains according to the package directions, drain, and set aside.
Preheat the oven to 425. Place beets on a baking sheet and drizzle olive oil on top. Toss to ensure beets are covered with the oil and season with salt and pepper. Place in oven and cook for 8-10 minutes until beets are soft and just beginning to brown.
While the beets are in the oven, add the balsamic vinegar to a shallow pan and turn to medium. Allow the vinegar to simmer until reduced by half. Remove from the heat and allow to cool for at least 5 minutes.
Assemble the salad by layering arugula, whole grains, beets, pears, walnuts and goat cheese. Drizzle the dressing on top and enjoy!
