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Roasted beetroot, pears and red onion with winter leaves recipe

Roasted beetroot, pears and red onion with winter leaves recipe

3 ratings

A rich, warming salad perfect for a light Boxing Day lunch. You can make the dressing up to 2 days in advance and keep chilled until needed. See method

  • Serves 6-8
  • 50 mins
  • 190 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 4 ripe pears, quartered
  • 2 large red onions, quartered
  • 2 bunches beetroot, quartered
  • 90g bag salad leaves

For the dressing

  • 2 tbsp olive oil
  • 2 tbsp soft brown sugar
  • 2 sprigs thyme, leaves picked
  • 2 garlic cloves, crushed
  • 1 lemon, juiced
  • 1 tbsp cranberry sauce
If you don't have any pears, try using apples

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    1g 3%
  • Sugars

    35g 38%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 36.8g Protein 3.8g Fibre 8.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a jug, whisk the dressing ingredients; season well.
  2. Put the pears and veg in a roasting tin and pour over the dressing. Roast for 50 minutes, turning once. Remove from the oven and leave to cool a little. Toss with the leaves just before serving.

See more Christmas recipes 

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