Yellow Beet and Asian Pear Salad Recipe | Vegetarian Times Skip to main content

Yellow Beet and Asian Pear Salad

A spicy horseradish dressing tames the sweetness of earthy roasted beets and crunchy Asian pears in this early fall salad. Tart apple slices will also work in the salad—just be sure to toss them in lemon juice before serving to prevent browning.


Ingredient Set Name: 

Horseradish Dressing


Ingredient Line: 
2 Tbs. prepared horseradish, or 1 Tbs. grated fresh horseradish
Ingredient Line: 
2 Tbs. champagne vinegar
Ingredient Line: 
1 Tbs. silken tofu, drained
Ingredient Line: 
1 tsp. grated fresh ginger
Ingredient Line: 
2 Tbs. olive oil

Ingredient Set Name: 



Ingredient Line: 
4 gold baby beets
Ingredient Line: 
8 oz. organic spicy greens mix, such as watercress, arugula, tatsoi, and mizuna
Ingredient Line: 
2 Asian pears, sliced


1. To make Horseradish Dressing: Place horseradish, vinegar, tofu, ginger, and 2 Tbs. water in bowl of food processor, and pulse until combined. With motor running, add olive oil, and blend until smooth. Season with salt and pepper.

2. To make Salad: Preheat oven to 400°F. Wrap beets in foil, and roast 30 to 40 minutes, or until tender. Cool until easy to handle, then peel and slice.

3. Toss greens with Horseradish Dressing, and divide among plates. Lay beet slices on one side of greens. Fan out Asian pear slices on opposite side of salad from beets. Sprinkle with black salt, if desired, and serve.

Nutrition Information: 

1 g
Total Fat: 
3.5 g
Saturated Fat: 
0.5 g
8 g
0 mg
186 mg
3 g
5 g
Serves 8

Comments on this Recipe

I have a soy intolerance. Could you suggest a substitute for the silken tofu?

you might try Tahini

The beet salad sounds yummy! We are looking for a veggie burger recipe with quinoa and beans can you help? Thank you Jessie English