salad

Market Lunch: Pear and Beetroot Salad

November 29, 2012

Pear and Beetroot Salad with Rocket and Walnuts

Every time I go to the market, I try and buy something entirely new to me, or a different variety of a known fruit or vegetable. This time, I bought candy beets (they don’t taste very different from regular beets, just prettier) and pears from a farm stand at my quartier market where patient Parisians were queing up. The salad is really simple to put together, and the key is to get thin slices of the beets and pears. I’ve been using my nifty mandoline for everything – salads, candied ginger, tarts or even to simply snack on shaved fennel. You could use toasted walnuts but I candied them because I love how candied walnuts taste in salads.

Pear and Beetroot Salad

Yield: 2 servings

2 pears, thinly sliced
1 beetroot, thinly slices
100g rocket lettuce
50g walnuts
50g Pecorino Romano
Pepper
1 tsp salt
1 teaspoon Grainy mustard
1 tbsp cider vinegar
1 tbsp honey
3 tbsp extra virgin olive oil

In a small bowl, whisk together the salt, mustard, cider vinegar, honey and olive oil. Set aside.
In a large bowl, toss the pears, beetroot and rocket, half the cheese and walnuts together. Drizzle the dressing over it evenly. Toss again.
Top with the remaining pecorino, walnuts and freshly ground pepper.

PS: Here’s a link to my interview that was recently published on the Dutch food site Culy.

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10 Comments

  • Reply Ann November 29, 2012 at 3:01 PM

    These beets are so very pretty — I never knew their name!

    P.S. “Patient Parisians” — that’s an oxymoron, no? ;)

    • Reply Shaheen November 30, 2012 at 12:08 PM

      Hahha ,true. The only time they exhibit any patience is when it comes to their food – at markets, boulangeries, etc.

  • Reply uma November 29, 2012 at 6:10 PM

    i didnt knew there is something called rocket lettuce.. quite different from a regular salad.. nice !

  • Reply Aarti December 7, 2012 at 6:51 AM

    Hi Shaheen,
    I’ve been lurking here for a while. Who knew beets could be so beautiful!
    I’ve been going nuts trying to find that recipe of double chocolate cookies you posted recently–it’s just vanished! Could you help, please?
    Also, thanks for being so generous with your incredible experiences and recipes :)

  • Reply Shaheen December 10, 2012 at 6:50 PM

    There you go!

    • Reply Aarti December 13, 2012 at 6:00 AM

      Yay thank you!

  • Reply Laavy December 17, 2012 at 2:21 AM

    This is a yummy and delicious salad.I never knew pear and beetroot can blend together.Nice recipe :) and congratulations on your article !

  • Reply bhavani January 8, 2013 at 9:08 AM

    enjoy reading your blog and have tried out some of your receipes! plus love the story of you chasing your dream. so thought would pass some of that appreciation along by nominating you for the “sisterhood of the world bloggers award”.
    if you are interested, more details here: http://merrytogoaround.wordpress.com/2013/01/08/sisterhood-of-the-world-bloggers-award/

  • Reply Recipes and Travelogues | The Purple Foodie April 23, 2013 at 12:10 AM

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  • Reply Jerusalem Artichoke Salad | PurpleFoodie.com Food & Travel Blog The Purple Foodie January 20, 2015 at 6:50 PM

    […] I first spotted them when I moved to France. I asked a friend about how I could use them, bought a little bagful and then never used it. Partly because it was unknown territory and partly because I thought that I had to make something incredibly complicated to be able to get the most out of it. I couldn’t be more wrong. Keeping things simple, and letting the ingredients speak for themselves is something I learned over time with visits to the market. The belief was fortified when I experienced incredible flavours in the simple, market fresh salads I’d make: tomato and mozzarella or pear and beetroot. […]

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