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Roasted Beet, Pear, Walnut and Goat Cheese Salad


  • 1 pound beets (golden, red or combination)
  • 1/2 cup thinly sliced red onion
  • 1 large pear, cored and sliced
  • 3 cups Arugula or mixed salad greens
  • 4 Tbsp. chopped walnuts, toasted
  • 1/4 cup crumbled low-fat goat cheese


  • 1 Tbsp. orange juice
  • 2 Tbsp. sherry or champagne vinegar
  • 1 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • 1 Tbsp. minced shallots
  • 1/4 tsp. salt
  • Freshly ground pepper


  1. Prepare dressing by combining all ingredients in a jar. Shake vigorously or whisk together in a bowl.
  2. Preheat oven to 400 degrees F. Trim beet greens, leaving root and an inch of stem; scrub beets with vegetable brush.
  3. Place beets on pan coated with cooking spray. Roast beets for 45 minutes or until tender; when cool, rub off skins and trim root and stem.
  4. Slice beets into bite-size pieces; drizzle with a tablespoon of vinaigrette and toss to coat.
  5. Divide Arugula on six salad plates; top each with beets, pears, onion, cheese and nuts; drizzle with remaining salad dressing.


6 servings

Nutritional Information

Calories: 142
Calories from fat: 62 (43%)
Fat: 7g
Saturated Fat: 1g
Cholesterol: 2mg
Sodium: 187mg
Carbohydrate: 17g
Protein: 4g
Fiber: 4g

Recipe Source: myOptumHealth

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