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Roasted Beet, Apple, and Pear Salad with Goat Cheese, Cherries, and Pecans

Scott Phillips

Servings: 2 as a main course, 4 as a side dish

It’s a fruit salad and green salad on one platter. Roasting enhances the natural sweetness of the apples, pears and beets, paired with tangy goat cheese and crunchy pecans.

Customize your own recipe: Create Your Own Hearty Roasted Vegetable Salad


For the salad

  • 3/4 lb. golden beets, trimmed and cut into 3/4-inch wedges
  • 1/2 lb. red apples, cored and cut into 3/4-inch wedges
  • 1/2 lb. firm-ripe seckel pears, cored and cut into 3/4-inch wedges
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • 4 lightly packed cups mixed sturdy winter greens (such as baby kale, tatsoi, endive, and radicchio), torn or cut into bite-size pieces if large
  • 1/3 to 2/3 cup crumbled fresh goat cheese
  • 1/4 cup toasted chopped pecans
  • 3 Tbs. dried cherries

For the vinaigrette

  • 1/4 cup grapeseed oil
  • 1/3 cup thinly sliced shallots
  • Kosher salt
  • 1/2 to 1-1/2 tsp. chopped fresh ginger
  • 2 Tbs. white balsamic vinegar
  • 1 Tbs. pure maple syrup
  • 1 Tbs. fresh lime juice; more to taste
  • 1/2 to 1 tsp. finely grated lime zest
  • 1 to 2 tsp. finely chopped fresh flat-leaf parsley
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 12
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 590
  • Carbohydrates (g): 42
  • Fiber (g): 8
  • Protein (g): 5


Roast the beets and fruit

  • Position racks in the upper and lower thirds of the oven and heat the oven to 450°F.
  • In a large bowl, toss the beets with 1 Tbs. of the oil and 1/2 tsp. salt. Transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer.
  • In another large bowl, combine the apples and pears with the remaining 1 Tbs. of oil and another 1/2 tsp salt. Transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer.
  • Roast, flipping with a spatula halfway through and rotating the baking sheets, until browned and tender, 20 to 25 minutes. Let cool for a few minutes on the sheets. Transfer to a large bowl.

Make the vinaigrette

  • Heat the oil in a 8-inch skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 2 to 4 minutes. Add the ginger and cook, stirring, until fragrant and softened, about 15 seconds. Remove from the heat. Let the oil cool for 3 to 5 minutes.
  • Meanwhile, in a small heatproof bowl, whisk the vinegar, maple syrup, lime juice, zest, parsley, mustard, 1/4 tsp. salt, and several grinds of fresh pepper. Whisk the warm oil into the vinegar mixture until emulsified.
  • Season to taste, adding more lime juice, salt, or pepper as needed.

Assemble the salad

  • Lightly season the greens with salt and then drizzle with 2 Tbs. of the warm vinaigrette. Toss, taste, and add a little more dressing, if necessary. Arrange the greens on a platter or plates.
  • Season the roasted beets and fruit with a pinch more salt, and dress them lightly with 1 to 2 Tbs. of the remaining vinaigrette. Scatter over the greens, then top with the goat cheese, pecans, and cherries. Serve right away, passing the remaining dressing at the table.


Rate or Review

Reviews (1 review)

  • chefwannabe | 10/12/2017

    Fabulous flavourful combination! Perfect for a fall salad. I made a few substitutions. I used extra virgin olive oil, dried cranberries instead of cherries and I left the shallots and ginger raw and didn't saute them. Oh and I candied the nuts by toasting them with caramelized sugar. The roasted pears and beets really elevates the salad.

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