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5 from 1 vote

Roasted Sheet Pan Beet Salad with Caramelized Onion, Pear and Hazelnuts

Indulge in the vibrant flavours of this Sheet Pan Beet Salad with Caramelized Onion, Pear, and Hazelnuts, a diabetes-friendly fusion of sweetness and crunch. This salad offers a nutritious side dish that's as visually appealing as it is beneficial for managing blood sugar levels.
Servings: 4
Calories: 308kcal
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes

Ingredients

  • 1½ pounds beet about 4-6 beets (a mix of red and yellow or entirely one colour)
  • 1 onion peeled and sliced in half-moons
  • 1 pear quartered, cored and thinly sliced in the length
  • 1 tbsp olive oil divided between the foil pouches (see Step 3)
  • ¼ cup hazelnuts roasted, roughly chopped
  • 2 tbsp chives minced
  • 1½ tbsp balsamic vinegar
  • 2½ tbsp olive oil
  • 2 ounces goat cheese
  • ½ tsp salt
  • 1 pinch pepper freshly ground

Instructions

  • Preheat oven to 400˚F.
  • Remove any beet greens but do not peel the beets.
  • Place the yellow beets in the centre of a large piece of foil. Drizzle with a portion of the oil. Tightly seal the foil around the beets to make a packet. Repeat with red beets. Repeat with the sliced onions. Repeat with the pear slices. Place the packets on a rimmed baking sheet and roast for 1 hour. The pears and onions will be ready, remove from the oven and let cool in the packets. Depending on the size of your beets, the beets may need additional time. Carefully open the packages and pierce the beets with a knife, they should be tender. If need be, roast for another 15-30 minutes. Let the beets cool in the packets until you can handle them.
    1½ pounds beet, 1 onion, 1 pear, 1 tbsp olive oil
  • Unwrap the beets, onions and pears and let them cool slightly. Remove the skin of the beets by pinching and peeling it off with your fingers or rubbing it with a paper towel.
  • Slice the beets into wedges, keeping the red and yellow separate.
  • Gently combine the sliced beets, pear and caramelized onion on a serving plate, bowl or individual plates (as shown in the photo).
  • Add the hazelnuts and chives. Drizzle with balsamic vinegar and olive oil. Distribute the goat’s cheese over the salad and sprinkle with salt and pepper.
    ¼ cup hazelnuts, 2 tbsp chives, 1½ tbsp balsamic vinegar, 2½ tbsp olive oil, 2 ounces goat cheese, ½ tsp salt, 1 pinch pepper
  • Serve warm or room temperature.

Cooking Tips

  • Foil Pouch Cooking: Seal your ingredients tightly in foil pouches to lock in moisture and flavor, ensuring tender, perfectly cooked beets, onions, and pears.
  • Beet Preparation: No need to peel the beets before roasting; the skins will slip off easily after they are cooked.
  • Serving Suggestion: For a visually appealing presentation, keep the red and yellow beets separate when plating to prevent the colors from bleeding.

Nutrition

Nutrition Facts
Roasted Sheet Pan Beet Salad with Caramelized Onion, Pear and Hazelnuts
Amount per Serving
Calories
308
% Daily Value*
Fat
 
20.2
g
31
%
Saturated Fat
 
4.2
g
26
%
Cholesterol
 
6.5
mg
2
%
Sodium
 
478.7
mg
21
%
Potassium
 
710.6
mg
20
%
Carbohydrates
 
27.9
g
9
%
Fiber
 
7.4
g
31
%
Sugar
 
18.4
g
20
%
Protein
 
7
g
14
%
Vitamin C
 
13.6
mg
16
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
69.2
mg
7
%
Iron
 
2.3
mg
13
%
Magnesium
 
60.8
mg
15
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.