Roasted Beet and Pear Salad with Lemon Mint Dressing
From Chef Jenn DiSanto, this is a beautiful salad with the deep red of the caramelized beets contrasting with the greens and pears. Perfect for the spring season, it's packed with healthy fresh flavors and wholesome ingredients.
|4 to 6 medium beets, trimmed, peeled, and cut in quarters|
|1/3 cup Vera Jane's Extra-Virgin Olive Oil|
|Salt and freshly ground pepper|
|3 fresh thyme sprigs, leaves removed|
|1 cup sour cream|
|2 Tbsp fresh mint leaves, chopped|
|2 Tbsp fresh chives, chopped|
|3 Tbsp freshly squeezed lemon juice|
|5-oz pkg organic baby arugula or mixed baby lettuces|
|½ lb FAGE Greek feta, crumbled|
|2 to 3 ripe but firm pears — peeled, cored, and thinly sliced|
|½ cup walnuts, toasted|
Preheat oven to 400°F. Line a rimmed baking sheet with foil.
Trim and peel beets and cut into quarters (the beets will bleed, so it's a good idea to wear gloves). Toss the beets in the olive oil and sprinkle with salt and pepper and the thyme leaves. Place the seasoned beets on a rimmed baking sheet lined with foil and roast for about 45 minutes, or until the beets are tender when pierced. Beets will have a slightly browned or caramelized appearance. Remove from the oven and cool to room temperature.
Meanwhile, make the dressing by combining the sour cream, mint leaves, chives, and lemon juice. Season with salt and pepper.
Toss the arugula or baby lettuces, feta, and pears together and divide evenly on 4 to 6 chilled plates. Add beets and walnuts and serve with a dollop of dressing.
Do-Ahead Tips: Roast beets one day ahead. Completely cool and refrigerate covered. Dressing can be made ahead and chilled. Bring to room temperature before using. Crumble feta, cover and refrigerate. Walnuts can be toasted ahead. Completely cool and store in an airtight container at room temperature.
Makes 4—6 servings