Roasted Beet and Pear Salad

No time to cook and short on leftovers? No problem. Here’s a fresh, quick, and nutritious salad you can put together with ingredients you probably already have in your refrigerator . . .

Roasted Beet and Pear Salad Jill Reid Kitchen Spirit

JillReid | Kitchen Spirit

This recipe is so versatile you can make it for lunch, dinner, or as a first course. I usually prepare this salad on a large plate, and my husband and I share it for dinner. You can also make smaller, individual servings for your family. Feel free to substitute a few ingredients depending on what you have on-hand. Add your favorite protein and you have a healthy meal that will become a favorite!

Organic butter lettuce
2 – organic carrots
½ – cucumber
1 – Fresh pear
1 – roasted organic beet
¼ cup feta cheese
1-tbsp roasted sunflower seeds
1 – tbsp. organic goji berries

jill reid kitchen spirit

lettuce jill reid kitchen spirit

cucumber jill reid kitchen spirit

carrots jill reid kitchen spirit

pears jill reid kitchen spirit

beets jill reid kitchen spirit

Rinse the lettuce and layer the leaves on a large plate. Peel and slice the carrots on the diagonal, and spread on top of the lettuce. For the cucumber, you can remove the peel, or “stripe” it, whichever you prefer. Slice and add to the salad, tucking between the leaves and around the carrots. Wash and core the pear, and cut thinly. Layer on top of the carrots. Peel the roasted beet (Click here for the recipe), slice and place on top of the pear.

sunflower seeds jill reid kitchen spirit

feta cheese jill reid kitchen spirit

I usually buy feta cheese in a large block, then cut it into smaller chunks and freeze it for future use. You can also use crumbled feta or another type of cheese. Chop the feta and sprinkle on top of the beets, then add a tablespoon of roasted sunflower seeds (Click Here for the recipe) and organic goji berries.

goji berries jill reid kitchen spirit

Enjoy this beautiful, delicious, healthy salad that’s a meal in itself!

Add sliced chicken breast or a baked fish filet for a protein boost.

Prepare the salad in individual glass containers, then cover with airtight lids and refrigerate. It will keep for several days and you’ll have the perfect start to another meal.

Be creative and substitute other veggies, like zucchini slices or roasted peppers. Use pumpkin seeds and organic raisins in place of sunflower seeds and goji berries.

Top the salad with Creamy Ranch Dressing – Click Here for the recipe

Here are a few items I picked up from Amazon to prepare and store this recipe. Just click on the photos below for more info and photos.