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Roasted Beet & Asian Pear Salad with Honey Mustard Vinaigrette


1-2 heads Mottistone lettuce, chopped and rinsed, spun dry
4 large beets, tops removed
3 oz. of goat cheese, crumbled
¾ cup dry roasted pistachio nuts, chopped
1 Shinko Asian pear, diced
Honey Mustard Vinaigrette:
2 tablespoons of stone ground mustard
4 tablespoons of apple cider vinegar
4 tablespoons of olive oil
2 teaspoon fresh oregano, minced
1½ teaspoon of honey
Salt & pepper


  1. Preheat oven to 400°F. Scrub the beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Place the wrapped beets to a baking sheet to catch drips in case the beet juices leak. Roast for 50 to 60 minutes, checking every 20 minutes. Beets are done when a fork can easily slide in the center. Peel beets when cool enough to handle and slice in half-moons.
  2. In a large salad bowl add, lettuce, beets, goat cheese, Asian pear, and pistachio nuts. Set aside.
  3. In a small bowl, combine mustard, vinegar, oregano, honey, salt & pepper. Slowly add in olive oil until completely combined. Toss desired amount with salad.