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Pear, Beet & Gorgonzola Green Salad


Tuck into this delicious, fresh pear and beet salad, complimented by salty gorgonzola. Makes for a light dinner, or a tasty lunch!

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Rate this recipe 4.2/5 (13 Votes)


  • 2 peeled beets
  • 4 cups firm Bosc pears, thinly sliced
  • 1 tablespoon lemon juice
  • 4 ounces Gorgonzola or blue cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons Dijon mustard
  • 1 large shallot, peeled and chopped
  • 1 (5-ounce) bag spring-greens mix


Servings 8
Adapted from


Step 1

Preheat oven to 350°F.

Wash beets, leaving wet, and wrap individually in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender (poke a thin-bladed knife through foil to test). Cool in foil. (To cook on stovetop, place beets in saucepan and cover with water; bring to a boil and cook over medium heat until tender. Cool. This takes less time than baking--45 minutes to an hour.) Dice beets.

Toss pears with lemon juice in a small bowl; cover, and refrigerate up to 2 hours. Place diced roasted beets and cheese in 2 separate bowls; cover, and refrigerate up to 2 hours.

Combine oil and next 5 ingredients in a bowl, stirring with whisk.

Remove pears, beets, and cheese from refrigerator 15 minutes before serving; bring to room temperature.

Place greens in a bowl; top with pears, beets, and cheese, and drizzle with vinaigrette.

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