Root vegetables inundate my fridge (and my salad recipes) around this time every year. Although I prefer the intense crunch of raw beets in my salads, this recipe is also delicious served warm with sliced roasted beets…so try it however you prefer!
Raw Beet and Pear Salad with Orange Shallot Vinaigrette (adapted from A Sweet Pea Chef)
- 1 raw beet
- 1 green pear
- 1 jalapeno pepper
- 1 cup spring greens
- 1/4 cup crumbled feta
- 1 tablespoon radish sprouts
- 2 tablespoons olive oil
- 2 tablespoons minced shallots
- 1 1/2 tablespoon rice vinegar
- 1 tablespoon minced parsley
- 2 teaspoons fresh squeezed orange juice
- 1/2 teaspoon fresh ground salt and pepper
Using a mandoline, slice the beet, pear and jalapeno pepper into very thin sections (or spiralize) and set aside until ready to use. In a small bowl, whisk together the oil, shallots, vinegar, parsley and orange juice; season with salt and pepper to taste. In a serving bowl, gently toss the spring greens with the desired amount of dressing.
When plating, start with a bed of dressed greens and top with the desired amount of beets, pears and peppers. Garnish with feta, radish sprouts, salt and pepper. Drizzle with additional dressing and serve with a lemon wedge.