One of the best parts about the coming of summer is the coming of fresh fruit. I'm not usually a big fruit eater, but as I explained in my last post, I have been trying out some new flavor combinations of foods I don't normally eat. This Roasted Beet and Pear Salad was this week's experiment. I didn't plan on sharing the recipe, but it ended up being so good that I ate it for three meals in a row! I am rarely able to eat the same thing that often, so I figured it must be a winner.
Roasted Beet and Pear Salad
Serves: 3 servings
Time: about and hour to roast beets, 5 minutes to throw salad together
- 2-3 medium sized red beets
- 1 ripe pear
- 3-4 cups organic arugula
- 1/2 cup pumpkin seeds
- 1/4 cup goat cheese
- 1 Tbsp. coconut oil
- 1 tsp. balsalmic vinegar
- Pinch of salt
- About 2 grilled chicken breasts (optional)
- Glass baking pan or crock-pot
Preheat oven to 425 degrees F. Peel beets and cut into approximately 1/2 inch pieces. In a bowl, stir together the beets and coconut oil, making sure to coat each piece with oil. Transfer beets and oil to your glass baking sheet, and sprinkle with salt. Bake for about 20 minutes, or until the beets can be easily pierced with a fork.
Another way to prepare the beets in in the crock-pot. (This is what I did, and they turned out perfectly!) Melt the coconut oil in the bottom of your crock-pot, stir in the beets, and add salt. Cover and cook on medium heat for about two hours, or high heat for one hour.
In the meantime, slice your pear and prepare chicken or other protein you'd like in your salad. In a large mixing bowl, combine, arugula, pumpkin seeds, pears, cheese, and chicken.
As the beets cook, they will give off some liquid, including the coconut oil. Don't throw this out, as you'll use to make your dressing. Drain the liquid into a small bowl and add the balsamic vinegar to it. This will be your dressing. Feel free to add more coconut oil or even spices such as thyme or rosemary. Add roasted beets and dressing to the salad and give it a good stir.