Beetroot, Pear & Walnut Salad

A crunchy salad with a miso dressing

This Beetroot, Pear and Walnut Salad uses wintery ingredients. It’s served with toasted walnuts that have been crumbled over the top with a drizzle of miso & yuzu dressing. Shredded white cabbage, warm kale and sliced red onion are tossed together to create the base of this salad. It makes for a crunchy lunch or can be served with a fluffy jacket potato with lots of butter if you want some warmth added to the dish.

Not just for Winter

Even though this recipe uses Wintery ingredients, you could make the Beetroot, Pear & Walnut Salad suitable all year round by swapping out some items. For when the weather’s warmer you could use peach, fennel and flaked almonds for something lighter. Paired with a salad leaf land leaving out the cabbage.

Print Recipe

Beetroot, Pear & Walnut Salad

A seasonal salad using winter ingredients, beetroot and pears. It’s served with toasted walnuts that have been crumbled over the top with a drizzle of miso & yuzu dressing.

Cook Time40 minutes mins

Course: Dinner, Lunch

Cuisine: British

Keyword: Miso dressing, Toasted walnuts, Winter Salad

Servings: 4 people

Author: Emma Harrel

Ingredients

• 4 small Beetroots Peeled and quartered
• 1 Pear
• ¼ White Cabbage Shredded
• 4 tbsp Walnuts
• ½ Red Onion Thinly sliced
• 2 Handfuls of Kale
• Olive Oil

Miso & Yuzu Dressing

• 2 tsp Brown Miso Paste
• 2 tsp Yuzu
• 1 tsp Olive Oil
• 1 tsp Maple Syrup
• 2 tsp Mirin

Instructions

• Preheat the oven to 200C. In a large tin, roast the beetroot in a drizzle of olive oil then season with salt and pepper. Cover with tinfoil and cook for 30 – 40 minutes stirring half way through.
• Meanwhile, whisk together the miso & yuzu dressing ingredients. Check the dressing to see if more yuzu or maple syrup is needed for tartness or sweetness according to your taste.
• When the beetroot is tender, remove the tinfoil and cook for a further 10 minutes to give a slight caramelisation on the beets. For the final couple of minutes, stir through the kale to soften it.
• Toast your walnuts in a small frying pan over a medium heat or bake in the oven until fragrant and browned.
• Core and chop the pear then toss with the cabbage and red onion. Spoon out the cabbage mix onto a plate then dress with the roasted beetroot and kale. Crumble over the toasted walnuts and drizzle over your miso & yuzu dressing. Enjoy the salad as it is or you can serve it with a jacket potato.

MORE RECIPE IDEAS

You can find more tasty food ideas on my blog Cook Shoot and Share. Or for another Wintery dish check out this Easy Winter Vegetable Soup. You can also take check out my Instagram too where you can keep up to date with recipes I make.