This is one of those unexpected salads that just works! Spicy arugula, sweet pears, savory beets, and crunchy toasted hazelnuts all come to party in this perfect salad. Pear & Roasted Beet Arugula Salad with Hazelnuts is a springtime dream come true!
Have you ever done a salad with a pear!? It completely transforms this entire Roasted Beet Arugula Salad experience. I just love cold, sweet, juicy pears with warm and savory roasted beets. It's one of those combinations that just works! Since every salad needs a little crunch, I added toasted hazelnuts and served it all over a bed of slightly spicy arugula. Finish it all off with a drizzle of easy, creamy Herbed Tahini Dressing made with parsley, dill, and/or mint. This salad is SO perfect for spring!
All About Pears
Anyone else feel like pears are totally underrated!? They offer the most fiber of the 20 most popular fruits! They also support probiotic bacteria in the gut. Research has shown that pears benefit gut health, brain health, heart health, weight management, and even diabetes management! Tip: Most of the heart and gut healthy dietary fiber is found in the pear skin so keep that on to enjoy the full benefits.
How to Use Pears in Salad
For best results, I like to use pears that are slightly underripe. Pears ripen at room temperature, so you can slow the ripening process by placing them in the refrigerator. In this salad I used the green Anjou pear variety which are in season basically all year! They are refreshingly sweet and juicy with a hint of citrus that makes this salad shine! For pears like Anjou that don't dramatically change color, it's best to gently apply thumb pressure near the neck or stem. If it yields slightly, it's ripe and ready to eat.
Toasted Hazelnuts in Salad
I love adding some texture and crunch to every salad I make. It takes them from a side dish to a satisfying meal! Start by toasting hazelnuts at 350 degrees Fahrenheit for 10 minutes, then pulse them in a food processor to break them up a bit. Hazelnuts are rich in monounsaturated fat and an excellent source of vitamin E, copper, and magnesium in addition to fiber. Store your hazelnuts in a closed container in a cool, dry place for up to three months or refrigerate them up to six months. You can even freeze them for up to a year! Sprinkle them on top of this Pear & Roasted Beet Arugula Salad for the perfect finishing touch.
Health Benefits of Beets
Beets are filled with essential nutrients! They're an incredible source of fiber, folate, manganese, potassium, iron, and vitamin C. Beets have been associated with lowered blood pressure and better blood flow. I love how the savory, earthy flavor of beets combines with bright and juicy pears...you have to give it a try!
If you try this Pear & Roasted Beet Arugula Salad (or any of my recipes!), I hope you'll tag me on Instagram. You can also make my day by rating this recipe below so other readers can see how you liked it!
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Creamy Vegan Picnic Pasta Salad
Mango-Avocado Quinoa Salad with Toasted Pepitas
Press play to see this salad come together here:
Pear and Roasted Beet Arugula Salad with Hazelnuts
- Total Time: 1 hour 5 minutes
- Yield: 2 1x
- Diet: Vegan
Description
This is one of those unexpected salads that just works! Spicy arugula, sweet pears, savory beets, and crunchy toasted hazelnuts all come to party in this perfect salad. Pear & Roasted Beet Arugula Salad with Hazelnuts is a springtime dream come true!
Ingredients
- 2 red beets, ends removed, chopped
- 2 golden beets, ends removed chopped
- 3 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup hazelnuts
- Herbed Tahini Dressing
- 4 cups arugula
- 2 D'Anjou pears, cored and thinly sliced
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Toss chopped beets with olive oil, salt and pepper on a parchment lined baking sheet or in a cast iron skillet. Bake for 35-40 minutes tossing halfway. Remove from oven and allow to cool slightly. Lower the oven temperature to 350 degrees for the hazelnuts.
- Roughly chop the hazelnuts and remove any loose skin. Toast at 350 degrees for ten minutes.
- Make the Herbed Tahini Dressing.
- Assemble your salad: Place 2 cups of arugula on each plate. Divide the pear, toasted hazelnuts, and roasted beets between the two salads. Drizzle with herbed tahini dressing. Enjoy immediately.
Equipment
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Notes
Makes 2 large entree salads or 4 side salads.
If making in advance store salad components separate and assemble just before serving.
Pears brown quickly once cut so be sure to cut your pear just before serving.
This recipe is best when the dressing, arugula and pear are chilled in advance and the hazelnuts and beets are served warm.
See a 30 second video of me making a version of this salad HERE.
- Prep Time: 15
- Cook Time: 50
- Category: Salad
- Method: Oven
Lynette says
Absolutely delicious! Made this last night as a side salad to accompany a new MahiMahi dish. It was fantastic. My error: I roasted both beats side by side in a cast iron skillet so the golden beats became red! Other than that it was fun eating hazelnuts for the first time and the super simple Tahini dressing was a hit! Thank you for helping me bring healthy options to our table!
Elaine Gordon says
Hi Lynette: Thank you so much for letting me know! I'm so happy you enjoyed it! Yes, that can definitely happen with the beets if you don't separate them enough. But either way I think they are delicious :). Thank you again for your thoughtful note! Best, Elaine