Roasted Beet and Pear Salad

Every time this year I start to play my favorite game. "How much weight can I lose in four weeks?" Our summer holidays are just around the corner and they've certainly snuck up on me! Time to smarten up and put the cookies down! I'm sure you've all seen those funny food meme's around the web. I want buns of steel but also want buns of cinnamon - things like that make me laugh because they're totally true! I'm torn somewhere in between that as well. I'd love to lose a few pounds but at the end of the day I'd also like to just put my pj's on, grab some chips and call it a night!

I find lightening up lunch is the easiest for me. I'm often stuck out of town at my day job which is a good twenty minute drive from town. If I bring something healthy, that's my only option for the day. No running to the fridge or passing by a drive-thru.

This week I made a roasted beet and pear salad with pecans and blue cheese. I used Litehouse® Organic Raspberry Vinaigrette for the dressing. The zesty flavor really brightens up the salad and I just can't pass on a pink vinaigrette! To easily roast beets I placed them in foil with some olive oil and baked them for just under an hour. If it's way too hot to turn the oven on, boiled beets would be fine as well. Don't limit this salad to pears either, sometimes they just take too long to ripen. Peaches, strawberries or apples would be a great alternative! 

Roasted Beet and Pear Salad

Serves 4 | Finish in 1 hour

A delicious and simple salad for you to share with your family and friends this summer! 


  • 4 Beets
  • 2 tbsp. Olive Oil
  • 2 Oears, sliced
  • Mixed Greens
  • 1/2 c. Chopped Pecans
  • Litehouse® Simply Artisan Blue Cheese Crumbles
  • Litehouse® Organic Raspberry Vinaigrette


  1. Preheat the oven to 400°F and wash the beets. 
  2. Place them in foil and drizzle with olive oil.
  3. Wrap the beets with the foil to make a pouch and place on a baking tray. Bake for 40-60 minutes depending on the size of your beets. 
  4. Once the beets are roasted and cooled, peel and cut into slices or wedges.
  5. Divide the salad greens among four plates and top with beets, pears, pecans and blue cheese. 
  6. Top with raspberry lime vinaigrette just before serving.

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