Roasted beets are a scrumptious addition to this sweet and savory salad highlighted by the flavors and textures of Asian pear, walnuts, and goat cheese.

Preparation

Preheat oven to 350°F.

To make the vinaigrette, combine shallots and sherry vinegar in a bowl and whisk in the canola and walnut oils to emulsify.

For the salad, cut beets into ½-inch wedges and place in separate bowls. Toss each bowl of beets with ¼ cup sherry vinaigrette. Season with salt and transfer to separate parchment-lined baking sheets. Roast for 20–25 minutes, or until beets are tender, then remove from oven and let cool.

in a sauté pan over medium heat, sauté the red onions until caramelized and tender, then let cool.

Combine beets and red onions then toss with ½ cup sherry vinaigrette and season with salt and pepper to taste.

Separately, combine Asian pear and endive and toss with sherry vinaigrette. Place the dressed endive and Asian pear on a serving plate, then top with roasted beets and caramelized onions. Garnish with crumbled goat cheese and walnuts.

Any excess vinaigrette can be stored in the refrigerator for up to 5 days.