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Roasted Beet, Pear & Nut Salad

Olivelle is known for their high-quality oil and vinegar fresh from the tap. They also offer custom spice blends and artisan sea salts. Try a sample for yourself in our downtown Sioux Falls store!

Roasted Beet, Pear & Nut Salad

Recipe created for

Olivelle Crisp Anjou Pear Barrel Aged Balsamic

Main ingredient

Red and Golden Beets

Serving size

Serves 4-6


  • 4-6 medium red and golden beets
  • 1 tablespoon olive oil
  • 3 tablespoons crisp anjou pear balsamic
  • sea salt
  • fresh ground black pepper, to taste
  • 1 ripe pear, sliced
  • 1/4 cup hazelnuts, almonds, or pecans, toasted
  • 1/4 cup feta or goat cheese, crumbled
  • 1 cup salad greens (arugula or spinach)

Recipe Preparation

  1. Preheat the oven to 350°F. Wash each beet and slice into wedges
  2. Line a baking sheet with foil and place the beets on top. Drizzle with the olive oil and 2 tablespoons vinegar the season with salt and pepper. Gently stir to coat the beets.
  3. Cover with more foil and roll the edges to create a much for the beets. Cook for 45 minutes.
  4. Layer the beets on a bed of lettuce with pear slices. Sprinkle with nuts and cheese. Drizzle with remaining 1 tablespoon of vinegar.
  5. Salt and pepper to taste. Enjoy!
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