Beet, Pear, and Goat Cheese Salad


Salads have become so lackluster. Over the past five years, my salad intake has dropped considerably because I tire of the limited and predictable Americanized salad options served at most modestly priced restaurants. Unfortunately, the only restaurants where I’ve been left astounded over a plate of leafy greens don’t exactly fit my budget.

I’ve accepted the fact that if I want tasty and unique salads, I have to prepare and enjoy them at home, which is fine with me. A few months ago, I had the yearning for this beet salad I ordered at one of those fancy, five-star eateries (a rarity). The boyfriend, however, didn’t seem so excited – salads never satisfied his hunger or palette. With steak as its companion, I had an inclination that my boyfriend would find a beet, pear, and goat cheese salad fulfilling and tasty. Lucky for me, I was right!

My beet, pear, and goat cheese salad was a victory. The salad was savory with a mature, elegant, and fresh taste. The distinct ingredients accompanied each other so well, leaving our taste buds uniquely satisfied. The goat cheese added a creamy touch, but it didn’t overpower the other flavors or the caloric count (like many other creamy dressings). I finally got my five-star salad at a price I could afford, and even my boyfriend stamped his approval. This salad can be enjoyed as an appetizer, side dish, or entrée – just add your favorite type of protein (steak is highly recommended).

Beet SaladIMG_0441

Ingredients (serves two large portions or four small portions):

-3 fresh beets approximately 2 inches in diameter, sliced and quartered

-1 pear, sliced and halved

-Approximately 3 cups of mixed greens

-1/4 cup of goat cheese (you can always add more)

-1/4 cup of balsamic vinaigrette dressing

-Sprinkle of salt for the beets once they are cooked


-The beets need to be cooked. There are countless methods to cooking beets, but I prefer to boil mine because I find they turn out the most tender and tasty. First, fill a large pot with water and about a tsp of salt and bring to a boil. Next, cut off the stems, leaving about an inch or two still attached to the beet. If there is a root, cut it off as closely as possible.


-Wash the beets with room temperature water. Don’t wash or rub them too much or else you will take a layer of skin off of the beet.

-When the water comes to a boil, put the beets in the pot, cover with a lid, and lower to medium heat so there is a constant boil. Boil the beets for 60 minutes. (*Note: beets come in a variety of sizes from a large marble to a baseball. The smaller the beet requires less cooking time. When purchasing your beets, try and buy them as equally in size as possible so they cook evenly.)


Don’t forget to put the cover on the pot.

-Once the beets have cooked, drain the water, put the beets in a colander, and run cool water over them for approximately 30 seconds—enough time to cool them so you don’t burn your hands when taking the outer skins off.

-Cut the remaining stems off of the beets.

-Slowly and carefully, start to peel the outer layer of skin off the beet. I find it’s easiest to pull from where the stem was. If cooked properly, the skin should come off fairly easily. Repeat with the next two beets.


-Slice and quarter the beets, lightly salt them, and set them aside.



-Slice and halve the pear. Set aside with the beets.

-In a large bowl, measure out the 3 cups of mixed greens and add the pears, beets, and goat cheese.


-Pour in the ¼ cup of balsamic vinaigrette dressing and mix the contents together with two salad spoons.




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