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Roasted pear and beetroot salad with blue cheese

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  • High in protein
  • High in dietary fibre
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Gluten free
  • Egg free

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

  • Serves4, as a starter or light meal
  • Cook time1 hour
  • Prep time15 minutes, + cooling time
Roasted pear and beetroot salad with blue cheese


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    To make the mustard dressing, place oil, vinegar, mustard, honey and thyme in a screw-top jar and shake until well combined. Season.
  3. Step 3

    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.

Nutrition Information

Per Serve

Energy: 2406kJ/576 Cals (28%)

Protein: 20g (40%)

Fat: 33g (47%)

Sat fat: 9g (38%)

Carb: 42g (14%)

Sugar: 40g (44%)

Fibre: 10g (33%)

Sodium: 1360mg (68%)