Vegan Beetroot Pear Salad with Walnuts
Vegan, easy salad with roasted beetroot, juicy pear and crunchy walnuts – the perfect winter salad with vegan honey mustard dressing!
Why you should try this recipe:
- easy salad with only 4 ingredients and a creamy dressing
- healthy, vegan and delicious
- it’s perfect as a delicious side dish or an appetizer
- seasonal food in autumn and winter
- baked beetroot from the oven and juicy pears bring freshness to the salad and make it exciting
- great as the first dish in the Christmas menu
What’s the salad made of?
- Leafy greens: the base for the salad can be very versatile. I used classic salad, but spinach, arugula or a salad mix would also work perfectly.
- Beetroot: the healthy root vegetable is baked in the oven to make it crispy on the outside and fruity and slightly sweet on the inside. If you don’t like beetroot, you can bake carrots in the oven instead.
- Pears: they’re cut very thinly and put on the salad. The pears bring freshness and juiciness to the winter salad.
- Walnuts: These nuts are very healthy and contain many poly-unsaturated fatty acids. They provide a crispy and exciting consistency in the salad and if you roast them beforehand, the walnuts unfold multiple aromas.
- Mint leaves: the slightly summery and fresh note fits perfectly in the salad.
- Vegan mustard-honey dressing: The dressing is creamy, refreshing and very aromatic. It consists of healthy olive oil, spices, lemon juice, mustard and sweet agave or maple sirup. The agave sirup takes the role of honey in this dressing and provides a light sweetness and balance.
Vegan Christmas
Vegan can be delicious, quick & easy to prepare and not expensive! You want to show that to your family? Then, for example, you could suggest that you prepare one or two dishes for the Christmas menu and delight them with it. If the family is very open, you can of course make a completely vegan menu! But it often doesn’t work that easy. So if you only prepare parts of the menu vegan, they can slowly expirience it and then they’re not overwhelmed. And they’ll be impressed!
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Beetroot Pear Salad with walnuts
Ingredients
- 4 hands leafy salad, spinach, arugula or another salad mix
- 2 beetroots cooked
- 1 pear
- 10 mint leafes
- 40 g walnuts
Dressing:
- 1 tbsp olive oil
- 1 tsp mustard
- 1 tsp lemon juice
- 1 tsp agave or maple sirup
- salt and pepper
Instructions
- Peel the beetroot and cut it into wedges. Place the wedges on a baking tray, add some olive oil, salt and pepper and mix well. Bake the wedges in the oven at 180 degrees Celsius or 356 degrees Fahrenheit for 20 minutes.
- Put the walnuts on a baking sheet and toast them in the oven for 10 minutes or roast them in a skillet over medium heat.
- Wash and chop the lettuce, tear the mint leaves into small pieces. Quarter the pear and cut it into thin slices.
- Mix all the ingredients for the dressing thoroughly so that it becomes homogeneous and creamy.
- Serve the salad with the beetroot, pear slices, roasted walnuts and the dressing.
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