Best 3 Pears Beets And Feta Salad Recipes

**Pear, Beet, and Feta Salad: A symphony of flavors and textures**

Welcome to a culinary journey that combines the sweetness of pears, the earthy richness of beets, and the tanginess of feta cheese. This vibrant salad is not only a feast for the eyes but also a delightful dance of flavors and textures. The crispness of the pears and beets adds a refreshing crunch, while the creamy feta cheese provides a smooth and savory contrast. Drizzled with a tangy vinaigrette dressing, this salad is a perfect balance of sweet, earthy, and tangy. Whether you're looking for a light lunch, a refreshing side dish, or a healthy appetizer, this pear, beet, and feta salad is sure to impress. In this article, we'll guide you through two variations of this delightful salad: a classic version with a simple vinaigrette dressing and a more robust version with a creamy goat cheese dressing. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BEET, PEAR AND FETA SALAD

Roasted Beet, Pear and Feta Salad image

I cut this salad recipe out of a weekly local newspaper the other day and haven't had the chance to test it. I would like to try golden beets for the red beets. If you cannot find mache (lamb's lettuce), substitute butter lettuce or fresh mixed greens. Serve with crusty French bread!

Provided by COOKGIRl

Categories Greens

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/4 cup balsamic vinegar
6 small red beets or 6 small golden beets, washed well, ends cut
2 Anjou pears, firm but ripe, cored, cut into 1/4-inch slices
5 cups mache, washed and patted dry (or substitution)
1 cup red leaf lettuce, chopped
1 cup crumbled feta cheese
1/4 cup sliced almonds, toasted

Steps:

Prepare dressing and set aside.
Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4" slices.
Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
Serve dressing on side.
NOTE: I guessed the yield.

PEARS, BEETS AND FETA SALAD

Pears, Beets and Feta Salad image

This salad has an amazing blend of flavors, is light and refreshing and has been a SUPER hit in our family.

Provided by Gloria Pope

Categories Lettuce Salads

Time 30m

Number Of Ingredients 12

Ingredients

2 cooked beets, cut into chunks (it saves time to buy the already cooked beets in the produce section of the grocery store.)
2 bosc or anjou pears, cut into chunks
½ iceberg lettuce head, chopped
small bunch arugula leaves or watercress
4 oz feta cheese crumbles
1/2 c pecans, halved
2 small avocados, cubed
DRESSING
1/2 lemon, juiced
2 Tbsp vegetable oil
2 Tbsp sugar
1/4 tsp salt

Steps:

1. Gently place all the salad ingredients in a large bowl.
2. Mix the dressing ingredients in a blender.
3. Pour dressing over salad immediately before serving and gently toss. (The salad quickly becomes saturated with the dressing and isn't as good an hour later...so don't put the dressing on too early.)

ROASTED BEETS WITH FETA

Roasted Beets with Feta image

This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.

Provided by Shandeen Gemanis

Categories Salad Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

4 beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g

Tips:

Choose ripe and flavorful beets: Roasting the beets intensifies their natural sweetness, so start with beets that are already sweet and juicy.
Don't overcook the beets: Beets are best when they still have a bit of a bite to them. Overcooking them will make them mushy and bland.
Use a variety of greens: This salad is a great way to use up leftover greens. Arugula, spinach, kale, and romaine lettuce are all good choices.
Make the vinaigrette ahead of time: The vinaigrette can be made up to a week in advance. Just store it in a jar in the refrigerator.
Serve the salad immediately: This salad is best when served immediately after it is made. The greens will start to wilt if they sit for too long.

Conclusion:

This salad is a delicious and healthy way to enjoy beets. The roasted beets are sweet and earthy, the pears are crisp and juicy, and the feta cheese adds a salty tang. The vinaigrette is light and tangy, and it brings all the flavors together perfectly. This salad is perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish.