Beet & Asian Pear Salad with Pistachio Dressing

Sweet golden beets, crisp Asian pears, and a pistachio milk dressing come together in this vibrant, creamy, no-lettuce salad that’s just as gorgeous as it is satisfying.

I’ve always loved beets—the color, the sweetness, the way they hold their shape—but I wanted to do something a little different this time. I had an Asian pear lying around and figured it might bring the kind of crispness and mild sweetness I was looking for.

Asian pears taste like a cross between an apple and a pear. They’re juicier and softer than apples, but a little milder and less sweet than most pears. If you don’t have one on hand, just use a regular pear—something with a nice bite and not too much sugar.

I used golden beets here, mostly for the color contrast, but red beets work beautifully too and bring a more intense earthiness that I actually love. Play around with whatever beets you can find.

For the base of the salad, I made a creamy pistachio dressing. I soaked lightly salted pistachios in hot water, then blended them with fresh water into a rich nut milk. A touch of honey, lemon juice, and a pinch of salt brought it all together. In retrospect, I wish I had roasted the pistachios first to coax out even more depth—so you definitely should.

This was a really lovely salad - perfect as a side or to serve when you have guests.

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Beet & Asian Pear Salad with Pistachio Dressing

Ingredients

• 3–4 golden or red beets ( I used golden beets for the color but I think I actually prefer the earthiness of red beets)

• 1 Asian pear (or regular pear), sliced into thin half-moons

• 1 cup lightly salted pistachios (plus more for garnish)