Rosemary, Cinnamon Pear and Beet Salad | The Little Shop of Olive Oils

Rosemary, Cinnamon Pear and Beet Salad


  • beets (medium sized)
  • 2 tablespoons Rosemary Extra Virgin Olive Oil
  • pear (thinly sliced)
  • 1/4 cup walnuts (toasted)
  • 1/4 cup feta cheese (crumbled)
  • handfuls salad greens
  • 1 Radish (sliced thin)
  • tablespoons Roasted Walnut Oil
  • Drizzle Cinnamon Pear balsamic vinegar
  • Drizzle honey
  • Pinch of pepper
  • Pinch of Himalayan Sea Salt
  • Garnish (micro greens, dill, rosemary, your choice)


  • Preheat oven to 350 F. Roast the beets by drizzling them with a bit of olive oil, salt and pepper, and wrapping them in foil.
  • Roast beets approximately 40 minutes or until tender. Check occasionally, when they are fork-tender they are done. Once cooled to the touch, run them under the faucet and slide off the skins with your hands.
  • Slice the beets thinly and set them aside to cool completely (in the fridge).
  • Assemble 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.
  • Add garnish and serve.
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