Roasted Beet & Pear Salad with Walnuts

Healthy and delicious, this colourful roasted beet and pear salad served on a bed of crisp gem lettuce drizzled with a tangy vinaigrette and topped with a handful of walnuts, makes a lovely addition to any meal. Add some crumbled goat cheese or a light and creamy gorgonzola for extra punch.

Roasted Beet & Pear Salad with Walnuts
Serves 4

3 medium red beets, washed
1 firm pear, such as Bartlett or cored and finely sliced
1/4 cup walnuts, toasted
1/4 red onion, finely sliced
Juice of 1/2 lime and 1/2 lemon
1 tbsp white wine vinegar
2 gem lettuce heads, washed, dried and separated

Vinaigrette:
1 clove garlic, minced
2 tsp red wine vinegar
2 tsp Dijon mustard
2/3 cup olive oil
Maldon salt and fresh ground black pepper, to taste


In a blender, whisk together the garlic, vinegar, dijon mustard and olive oil until smooth, then season to taste with salt and pepper; set aside. 

Mix the lemon and lime juice, vinegar and a pinch of salt in a small bowl, then add the sliced onion and toss to coat. After 10-15 minutes the onions will soften and turn pinkish; set aside.

Preheat oven to 350°F. Wrap the beets in foil and roast for 40-60 minuted until fork-tender, then set them aside to cool. Once cool enough to handle, slide off the skins with your hands. Slice them into 8-10 pieces and set aside.

To serve, place the lettuce on a small platter and top with sliced beets, pear and red onion. Drizzle with the vinaigrette to taste, then season with extra Maldon salt and ground black pepper, if desired. Scatter walnuts over the salad and serve.