How to make Roasted Beet and Pear Salad -

Quinoa tossed with pear, walnuts and feta cheese to make a healthy salad.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Beetroots (चुकन्दर), Green pear (हरी नाश्पाती)

Cuisine : Fusion

Course : Salads

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Roasted Beet and Pear Salad

Roasted Beet and Pear Salad Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for Roasted Beet and Pear Salad Recipe

  • Beetroots 2

  • Green pear 1

  • Olive oil 2 tbsps +

  • Crushed black peppercorns to taste

  • Salt to taste

  • Quinoa cooked 1/2 cup

  • Walnuts 1/4 cup

  • Feta cheese cubes 2 - 1/2 tablespoons

  • Honey 1 tablespoon

  • Iceberg lettuce leaves 2-3

  • Mustard microgreens for garnishing

  • Amaranth microgreens for garnishing

  • Balsamic reduction as required


Step 1

Preheat oven at 200°C.

Step 2

Discard the tail of beetroots and place each on an individual aluminium foil. Brush some olive oil on top of each beetroot. Sprinkle some crushed peppercorns and salt and wrap them with the foil.

Step 3

Put them onto an oven proof plate. Place the plate in preheated oven and roast for 15-20 minutes. Remove from oven and cool.

Step 4

Discard stem and bottom of the pear, cut into small pieces and transfer in a bowl.

Step 5

Add cooked quinoa and mix. Add broken walnuts and mix. Add 1-2 tbspscrumbled feta cheese and mix well.

Step 6

To prepare dressing, combine 2 tbsps olive oil, honey, salt and crushed peppercorns in a bowl and mix well.

Step 7

Peel the roasted beetroots and cut into a star using a small size star cookie cutter and reserve the remaining. Slice the star shaped beetroots and reserve them for garnishing.

Step 8

Cut the remaining beetroots into small pieces,add to quinoa mixture and mix. Add torn lettuce leaves and dressing and mix well.

Step 9

Place the lettuce leaves from the quinoa mixture on a serving platter and put some quinoa mixture on top. Garnish with star shaped beetroots, remaining crumbled feta cheese, mustard microgreens and amaranth microgreens on top.Decorate with few dots of balsamic reduction around.

Step 10

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.