This is an excellent salad to use these fall produce items. It’s a great alternative to the leafy green salads of summer. If you wish you could sauté or blanch the beet greens and add them to the salad if you’d like some greens!
Prep Time: 5-10 minutes (with beets already roasted)
Serves: 4 sides
2 medium roasted beets
1 pear, ripe, but still slightly firm
¼ cup shelled toasted, salted pistachios
2 teaspoons chopped, fresh thyme
1 lemon, juiced and zested
2-3 tablespoons extra virgin olive oil
2 teaspoons honey (or to taste)
Sea salt, to taste (or kosher salt)
Chevre cheese, optional
Dice roasted beets into a medium dice, about ½“ square.
Core and dice pear into medium slices.
Zest the lemon over a medium to large bowl. Squeeze the juice of the lemon into the bowl. Add two teaspoons of honey to the bowl, and 2 teaspoons of chopped, fresh thyme.
Slowly drizzle the 2-3 tablespoons of extra virgin olive oil into the bowl while continuously whisking the lemon juice mixture. Season to taste with sea salt.
Add the pears to the bowl. If using a combination of gold and red beets, add the gold beets to the bowl now.
Sprinkle the ¼ cup shelled, roasted, and salted pistachios into the bowl.
Toss the salad together gently.
Now add in the red beets and every so gently toss the salad just to incorporate the red beets.
Sprinkle with Chevre cheese if desired.
For an elegant variation, slice the beets in thin rounds, the pears in thin slices, and overlap one than the other repeatedly in a circle on the dish. Sprinkle with the pistachios and drizzle the dressing over the top!