Weight Watchers Roasted Beet and Pear Salad

For most of my life, I had a strange aversion to beets, that honestly I can’t really explain. However, in the farmer’s market a few months ago, I accidentally tried one, and couldn’t believe I had been missing out for so long. I now love beets for lots of reasons, including their sweet flavor and that they are such a nutrient powerhouse. I also quickly learned how easy it is to roast beets at home and they are so much better than the canned version, although it would work in this recipe.

Weight Watchers Roasted Beet and Pear Salad
Points: 2 Weight Watchers PointsPlus
Servings: 4
Serving Size: 1/4 of salad
Ingredients
1 large whole beet
2 pears
2 cups of arugula
1/4 cup Gorgonzola or goat cheese
1 tbsp olive oil
2 tbsp red wine or balsamic vinegar
salt and pepper to taste
juice of 1/2 lemon

Instructions
1. Preheat your oven to 400 degrees.

2. Cut the top of the beet greens off and save them for another recipe – they make great greens. Cover the unpeeled beet with tinfoil so it is completely covered and place in the oven for 50-60 minutes. You will know it is ready when you can easily pierce it with a knife. Let the beet cool and then peel the skin off. It will come off extremely easily – if it doesn’t, it means your beet isn’t fully cooked yet.

3. Combine the olive oil, vinegar, salt, lemon juice, and pepper in the bottom of a salad bowl. Add the argula, chopped pears, and chopped beets and toss to coat.

4. Crumble the Gorgonzola or goat cheese over the salad and add additional salt or freshly ground pepper if needed.

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8 Response to Roasted Beet and Pear Salad

Genay on December 22, 2010

Thank you so much for responding yesterday. This looks delicious, TOO!! I think you have a real gift and the photos are great.

I see archived recipes for Dec 2010 is there anything prior to that? I can’t wait to try many!
- admin on December 22, 2010
  
  Thanks so much Genay! I truly appreciate it. I just started this blog at the start of December so there isn’t anything before Dec 1st, but I am excited about continuing to add recipes. Let me know if there are any recipes you want to see or share!
Genay on December 22, 2010

I would like to see Freezer friendly recipes, too. If you think of some great ones. Or note if it is something that can be frozen. I usually try to do most of my cooking on weekend for the week or at least get me mid week. By the time I get home .. no urge to cook.

I love the slow cooker choices.

I also tried to log on to their website re: Heluva Good horseradish. No luck In Texas, we don’t have that yet.

THANK YOU so much for doing this. Is there a way to make donations? I’m sure this isn’t free for you.
- admin on December 22, 2010
  
  Thanks for the great ideas! Will definitely be keeping those in mind : ) That’s too bad that they don’t have the horseradish yet in your grocery store, I would look for a similar 0 calorie product and give it a try, maybe you will find another great option. In terms of donations, your kind words are enough! I love to cook and really enjoy sharing recipes with others and hearing from them – so keep the comments coming and definitely share with people you think might also enjoy it. Thanks again!
  - Genay on December 22, 2010
    
    I did tell all the girls (and man) at WW meeting about you!
    - admin on December 22, 2010
      
      Thanks so much!
Mrs. Stranded on March 20, 2011

I love beets, but my husband doesn’t. I think this recipe has a good variety of ingedients that will make this salad appealing to him. Looking forward to trying this.
Marinated Roasted Beet Salad with Goat Cheese on July 6, 2012

[...] Roasted Beet & Pear Salad – with arugula and goat or blue cheese (Slender Kitchen) [...]