Dinner

Roasted Beet and Caramelized Pear Salad with Feta and Pistachios Recipe

ByHugo Harnd December 4, 2025December 4, 2025

Introduction

This Roasted Beet and Caramelized Pear Salad is a delightful combination of sweet, savory, and tangy flavors. With creamy feta and crunchy pistachios on a bed of fresh greens, it makes a perfect light lunch or elegant starter.

A salad is served on a black round plate, layered first with fresh green arugula leaves at the bottom. On top, there are golden roasted pear wedges with a slightly caramelized texture and deep red roasted beet wedges with a glossy surface featuring natural veining. Scattered throughout the salad are chunks of creamy blue cheese with a crumbly texture, and small pieces of bright green pistachios add a crunchy element. A sprig of fresh rosemary stands upright in the center as garnish. The plate is placed on a wooden surface with rustic cutlery nearby and soft natural lighting highlighting the colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium beets, peeled and cut into wedges
2 pears, sliced
2 tbsp olive oil (divided)
1 tbsp butter
1 tbsp honey (plus 1 tsp for dressing)
¼ tsp salt
¼ tsp black pepper
½ cup crumbled feta
⅓ cup chopped pistachios
3 cups mixed greens (arugula, spinach, or spring mix)
1 tbsp lemon juice
¼ tsp Dijon mustard
Pinch of salt & pepper (for dressing)

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss beet wedges with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 30–35 minutes, flipping halfway through, until tender.
Step 2: In a skillet, melt butter over medium heat. Add pear slices and 1 tablespoon honey. Sauté for 6–8 minutes until pears are golden and soft but still hold their shape.
Step 3: Whisk together 1 tablespoon olive oil, lemon juice, 1 teaspoon honey, Dijon mustard, and a pinch of salt and pepper to make the dressing.
Step 4: In a large bowl, combine the mixed greens, roasted beets, and caramelized pears.
Step 5: Top the salad with crumbled feta and chopped pistachios.
Step 6: Drizzle the dressing over the salad and toss gently. Serve immediately.

Tips & Variations

Use a mix of sweet and crisp pears like Bosc or Anjou for best caramelizing results.
Substitute walnuts or pecans if pistachios aren’t available for a different nutty crunch.
Add a handful of fresh herbs like mint or basil for added freshness.
For a vegan version, omit the feta or replace it with a plant-based cheese alternative.

Storage

Store leftover salad components separately: keep the roasted beets and caramelized pears in airtight containers in the fridge for up to 3 days. Dress the salad just before serving to maintain crispness. Reheat beets and pears gently in a pan or microwave if desired.

How to Serve

This image shows a salad served on a black plate set on a wooden surface. The salad has a base layer of green arugula leaves. On top, there are roasted pear wedges that are golden yellow and translucent with a slightly caramelized texture and roasted red beet wedges that are deep red with a shiny surface and textured skin. Scattered across the salad are small chunks of white and blue-veined blue cheese and crushed light green pistachios. A sprig of fresh rosemary stands upright in the center. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the beets ahead of time?

Yes, roasted beets can be prepared a day or two in advance and refrigerated. This saves time when assembling the salad.

What other greens can I use besides mixed greens?

Arugula, baby spinach, or butter lettuce are all great alternatives that complement the flavors well.

Hugo Harnd