Roasted Beet, Pistachio and Pear Salad

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Canned beets can be used in a pinch, but fresh roasted are best. Can be made early and spooned onto lettuce at dinner time. adaapted from Cooking light.

Ingredients Nutrition


  1. Preheat oven to 425f degrees.
  2. Leave root and 1 inch of stem on beets, scrub with a brush.
  3. Place beets in a small baking dish.
  4. Bake at 425f degrees for 50 minutes or until tender.
  5. Cool, trim off beet roots, rub off skins, dice beets.
  6. Combine beets, pear, celery, and pistachios in a medium bowl.
  7. Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk.
  8. Drizzle over beet mixture, tossing gently to coat.
  9. Serve at room temperature or chilled on lettuce leaves, if desired.
Most Helpful

Wonderful salad that mde everybody happy. Light, fresh and delicious!

sugarpea March 11, 2004

I had small beets so I roasted six of them. Also, I used 2 Tbsp OJ and 1 Tbsp lime juice since I realized too late that I was out of lemon juice. It worked nicely. I find that the pistachios and cayenne give this dish just the right kick. Nice job.

MadCatKim August 30, 2003

I made this salad when I saw it in "Cooking Light" and loved it. I also roasted my beets, it was so easy and the presentation is beautiful, great for a dinner party.

Mom2girls May 18, 2003