Roasted Beet, Pear & Walnut Salad | The Little Shop of Olive Oils

Roasted Beet, Pear & Walnut Salad



  1.  Preheat oven to 350℉.
  2. Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool… as soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly 1/2-inch cubes and set them aside to cool completely. (Make a day in advance).
  3. Cook the quinoa in advance.
  4. Take the already-cooked quinoa and toast it a little, by tossing it in a small hot skillet for a couple of minutes. Drizzle a little walnut oil and some salt on it and remove from the heat and set aside.
  5. Combine all salad ingredients on a platter. Drizzle with a liberal amount of walnut oil, a bit of balsamic vinegar, a little honey, and some salt and pepper.



Back to blog

Leave a comment

Please note, comments need to be approved before they are published.