A perfect salad for Fall or anytime!
Roasted Beet, Pear and Walnut Salad
1 to 2 Tbsp. Olivia's Roasted Walnut Oil
Drizzle of Olivia's Cinnamon Pear Balsamic Vinegar
Drizzle of Olivia's Extra Virgin Olive Oil
3 Beets, medium sized, and vatieties or a mix
Drizzle of honey
1/4 C Walnuts, toasted
1 Pear, chopped into 1/2 inch pieces
1/4 Feta, crumbled
Salad greens of choice
1/4 C Quinoa for garnish
Sea Salt and pepper to taste
Preheat Oven to 350F
Drizzle washed and dried beets (skin and all) with EVOO and salt and pepper, place in tinfoil, roast for 40 to 60 minutes.
Beets are done when fork tender. Set aside to cool, or run under cool water to handle, skins will slip right off in your hands.
Chop beets into 1/2 inch chunks, set aside to cool completely (or prepare beets a day or 2 before needed)
Take the precooked Quinoa and toast in a small skillet for a couple of minutes. Drizzle a small amount of Walnut oil and a dash of salt, remove from heat and set aside.
Combine all salad ingredients on a serving plate. Salad Greens, Beets and Pear, Feta, Nuts then Quinoa. Drizzle liberally with Walnut Oil, a bit of Cinnamon Pear Balsamic, drizzle of honey and salt and pepper to taste. Serve immediately