Roasted beet and Asian pear salad

SmartPoints® value per serving
Total Time
1 hr 20 min
5 min
1 hr 15 min
Asian pears, also known as apple pears, are shaped like apples and have golden brown skin. We love their sweet floral flavor, and they're both juicy and crunchy; you can use them any time a recipe calls for apples. Also keep in mind that one bunch of beets, which most commonly consists of three beets in varying sizes, usually weighs about a pound. Leave about an inch of stem when you trim the beets, and don’t touch the pointy root end until after they’re roasted (this helps keep the color in the beets and off your hands, clothes, and counters). Save the tops—they're nutritious and tasty, too. You can cook them as you would spinach.


Uncooked beets

4 cup(s), trimmed

Asian pear(s)

1 item(s), peeled and chopped


1 bunch(es), cleaned and shredded


2 Tbsp, Tarragon variety

Fresh lemon juice

1 Tbsp

Olive oil

1 Tbsp

Table salt

¼ tsp

Black pepper



  1. Preheat the oven to 400°F. Wrap the beets in foil and roast until fork-tender, about 1 hour and 15 minutes. Unwrap the foil and let the beets cool, then peel and chop. In a large bowl combine the beets, half the Asian pear, and the arugula; toss to combine.
  2. To make the dressing, in a small bowl whisk the vinegar and lemon juice. Drizzle in the oil, whisking constantly, then add the salt and the pepper to taste. Pour over the salad and toss to coat. Serve, scattering the remaining Asian pear over the salads.