Roasted pear and beetroot salad with blue cheese

Topped with creamy blue cheese and crunchy walnuts, this roasted pear and beetroot salad makes for a tasty side, starter or light meal.

4 as a starter or light meal


Note: + cooling time



  • 1 bunch baby beetroot, trimmed
  • 4 small Beurre Bosc pears, halved, cored
  • 2 tbs honey
  • 1 tbs small thyme sprigs
  • 120g baby rocket leaves
  • 100g blue cheese, crumbled
  • 8 slices Provedore Prosciutto
  • 1/2 cup (50g) walnuts, toasted

Mustard dressing

  • 1/4 cup (60ml) olive oil or avocado oil
  • 2 tbs sherry vinegar
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1 tsp finely chopped thyme



Preheat oven to 180°C. Line a baking tray with baking paper. Wrap each beetroot in foil and place on lined tray. Add pears, cut-side up, and drizzle with honey. Sprinkle pears with thyme. Season. Bake for 1 hour or until the beetroot is tender. Set aside to cool.


To make the mustard dressing, place oil, vinegar, mustard, honey and thyme in a screw-top jar and shake until well combined. Season.


Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges. Arrange rocket, cheese, prosciutto, beetroot and pear on a platter. Drizzle with dressing. Sprinkle with walnuts and serve immediately.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.