Beets! I love beets! Probably more than the average person, at least. They always remind me of my mom, who would boil them on the stove during summer and was always stoked about them. I thought they were gross back then, but you know, mother is always right in the end (Hi mummy are you reading my blog?)
Anyway, this is one of the salads I keep coming back to. Every time I change it a bit and it gets better. So, what started off as a raw beet and pear salad is now my super summer salad. I love the sweet pears and blueberries, the earthy beets with some roasted caramelized flavor, the creaminess from the beans and the walnut crunch. All around smiles.
This was the first time I’ve used golden beets. I do have to say, I miss that deep purple color!
PEAR, BEET AND WALNUT SUMMER SALAD
(Enough for 2 as a meal)
Spinach (large handful per person)
~ 1/2 cup of blueberries
~ 1/2 cup cannellini beans
~ 1/2 cup walnuts
2 basil leaves (Mint also works)
Roast the beets prior to making the salad (enough ahead so they have cooled when you go to assemble.) You can either roast them whole or in slices. I actually did the yellow beets whole and the candy cane beets in slices this time – just for fun. I like having the sweet beet-y yellow and the crispy, roasty candy canes. Anyway! Preheat your oven to 400. Wash all the beets really well and cut off the greens.
TO ROAST WHOLE – Place the whole beets in individual foil packets, loosely wrapped, and place on a baking tray. You don’t need to put oil on them! Then just shove them in the oven for an hour. Take them out half way through and pour a smidgen of water on each of them if you remember.
TO ROAST IN SLICES – Cut up the beets, coat in olive oil and place on a baking tray in a single layer. These will only take about 30 minutes to get crispy. You can peel the skin off the beets after, if you want. I don’t mind the skin except for the tougher parts.
When the beets have cooled and you’re ready, assemble the salad! Place the spinach on a plate or in a bowl. Drizzle over a bit of olive oil and lemon juice. Half a lemon for 2 portions is plenty. Add pepper and toss that around. Slice the pear and add with the beets, blueberries, beans and walnuts. Make it pretty. Thinly slice a couple of basil leaves and sprinkle that over, and give the pepper another shake too.
Enjoy! You’ll feel amazing after eating this, I promise.
- I used the greens from these beets and the rest of the walnuts to make a Beet Greens Pesto, check it out by clicking the link
- If you have extra cannellini beans, try tossing them in olive oil, garlic, rosemary and/or thyme and roasting them for a yummy snack. See recipe Garlicky Roasted Cannellini Beans