Roasted Beet and Pear Salad

November 18, 2015

When planning my Thanksgiving menu, I like to balance out the insane over-the-top decadence (read, pounds of butter) with a little gut-friendly and refreshing light dish. I always make a big salad and find the raw crunchiness and acidic dressing really necessary for that round three of mashed potatoes. This time I’ve combined some of my favorite fall ingredients into a big hearty salad. Best of all, you can make all this ahead of time, including roasting the beets. I used feta here (my favorite go-to is French feta because it’s creamier and less pungent than Greek feta), but if you’re not scared of a little stink, you could also do a great crumbly blue cheese. The sweetness of the pear and beets really stand up well to a stronger cheese like feta or blue cheese. Top it off with my favorite flower this fall– some edible marigolds– and you have yourself a show-stopping salad for Thanksgiving!

Roasted beet and pear salad | HonestlyYUM

Roasted beets

Roast Beet and Pear Salad | HonestlyYUM

Pear and roasted beet salad | HonestlyYUM



  • 1/2 head of Boston lettuce (or Bibb lettuce), rinsed and roughly torn
  • 1/2 head of escarole, rinsed and roughly torn
  • 1/2 head of radicchio, rinsed and roughly torn
  • 2 bundles of baby beets, washed and tops cut off
  • 1 pear
  • 1/2 a bundle of dill, roughly chopped
  • 1/4 pound of feta or blue cheese
  • 1/2 cup of walnuts
  • 1/2 cup of pumpkin seeds
  • edible marigolds for garnish
  • 1 large clove of garlic, minced
  • 1/3 cup of grapeseed oil
  • juice of 1 1/2 lemons (1 lemon if it is large)
  • 2 tablespoons of honey
  • sea or kosher salt and freshly ground black pepper


  • Preheat the oven to 425 degrees and place the beets in a roasting pan and add a big splash of water. Season the beets with salt and pepper. Cover tightly with foil and roast for about 40 minutes until tender.
  • Allow the beets to cool and slip off the skins with your fingers. Cut into wedges
  • Core and thinly slice the pear.
  • Toast the pumpkin seeds and walnuts in a pan until fragrant.
  • Assemble the salad by layering the greens in a bowl or on a plate and top with the beets, pears, walnuts, pumpkin seeds, chopped dill and feta. Garnish with with marigold leaves
  • To make the dressing, combine the garlic, grapeseed oil, lemon juice, honey and big pinch of salt and a little freshly ground black pepper. Taste and adjust seasoning.

(images by HonestlyYUM)


Hi! I have an idea for you: create a “see from down under” buttom. And by clicking in it, we would be taken to the post from six months ago! This way people from the south hemisphere could be inspired by your spring posts in spring, summer in summer and so on. I have cravings for all your fall food right now and its sooo hot and humid and not soup and hearty food appropriate here in Brazil!
Love your blog!

How long are uncooked beets good for in the fridge?

They last for a long time uncooked in the fridge (although the stem leaf may not be edible). Cooked, they’d be good for a couple days.

im not making thanksgiving dinner this year but i totally hear you about the need to balance..its always nice to have something refreshing after all that butter and sugar..

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