Sheet Pan Beet Salad with Caramelized Onion, Pear and Hazelnuts Recipe
Servings
6
Ingredients
- 1-1½ pounds of beets, about 4-6 beets, a mix of red and yellow or entirely one colour.
- 1 onion, peeled and sliced in half-moons
- 1 pear, quartered, cored and thinly sliced in the length
- 1 tbsp. of extra virgin olive oil, divided between the foil pouches (see Step 2)
- ¼ cup roasted hazelnuts, roughly chopped
- 2 tbsp. minced chives
- 1½ tbsp. balsamic vinegar
- 2½ tbsp. extra virgin olive oil
- 2 ounces goat’s cheese
- ½ tsp.(2 grams) kosher salt or ¼ tsp. sea or table salt
- Plenty of freshly ground pepper
Instructions
- 1
Preheat oven to 400˚F.
- 2
Remove any beet greens but do not peel the beets.
- 3
Place the yellow beets in the centre of a large piece of foil. Drizzle with a portion of the oil. Tightly seal the foil around the beets to make a packet. Repeat with red beets. Repeat with the sliced onions. Repeat with the pear slices. Place the packets on a rimmed baking sheet and roast for 1 hour The pears and onions will be ready, remove from the oven and let cool in the packets. Depending on the size of your beets, the beets may need additional time. Carefully open the packages and pierce the beets with a knife, they should be tender. If need be, roast for another 15-30 minutes. Let the beets cool in the packets until you can handle them.
- 4
Unwrap the beets, onions and pears and let them cool slightly. Remove the skin of the beets by pinching and peeling it off with your fingers, or rubbing it with a paper towel. Slice the beets into wedges, keeping the red and yellow separate.
- 5
Gently combine the sliced beets, pear and caramelized onion on a serving plate, bowl or individual plates (as shown in the photo).
- 6
Add the hazelnuts and chives. Drizzle with balsamic vinegar and olive oil. Distribute the goat’s cheese over the salad and sprinkle with salt and pepper.
- 7
Serve warm or room temperature.
Notes
Sometimes I add a few handfuls of baby arugula to this salad. Chef Tip: Beets that are on the bunch are fresher than loose beets and easier to peel once cooked.
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
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Frequently Asked Questions
How do I make Sheet Pan Beet Salad with Caramelized Onion, Pear and Hazelnuts?
This Sheet Pan Beet Salad with Caramelized Onion, Pear and Hazelnuts recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 11 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this sheet pan beet salad with caramelized onion, pear and hazelnuts recipe make?
This recipe makes 6 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this sheet pan beet salad with caramelized onion, pear and hazelnuts?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.