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!
Servings: 4 people as appetizer
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.