• Roasted apple, pear and beet salad (Loving Gluten Free)Source: Loving Gluten Free

This vibrant salad brings together creamy goat's cheese, roasted fruit and crisp greens for a side that simply can't be ignored.






Skill level

Average: 3.1 (126 votes)


  • 5 small/medium beetroot, peeled and cut into small wedges
  • 2 red apples (try Royal Gala, Pink Lady or Fuji), cored and each cut into 16 wedges 
  • 2 firm-ripe green pears, cored and each cut into 16 wedges 
  • sea salt 
  • olive oil, for drizzling
  • 1 small head radicchio, sliced or torn
  • 2 small heads witlof, leaves separated
  • handful baby cos leaves, sliced or torn
  • 100 g goat's cheese
  • 75 g (¾ cup) roasted pecans or walnuts


  • 60 ml (¼ cup) olive oil 
  • ⅓ cup thinly sliced red shallots or red onion
  • salt
  • 1 tsp finely grated ginger
  • 2 tbsp white balsamic vinegar
  • 1 tbsp maple syrup
  • zest and juice of ½ lime
  • 1 tsp Dijon mustard
  • salt and black pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat the oven to 180°C. Line 2 baking trays with paper. 

2. Place the apple and pear wedges on one baking tray and the beetroot wedges on the other. Spread into a single layer, drizzle with oil and season with salt. Roast 30-40 minutes or until slightly browned and tender. The beetroot will take a little longer. Set aside to cool.

3. Meanwhile, for the dressing, heat the oil in a small saucepan over medium heat. Add the shallots and a pinch of salt. Cook gently until softened, 2-4 minutes. Add ginger. Cook, stirring for a further 1-2 minutes. Set aside to cool slightly. Place remaining ingredients in a bowl. Whisk until well combined. Add warm oil and whisk until emulsified. Check seasoning and add salt and pepper, to taste.

4. Place leaves, fruit and beets on a large serving platter. Add dressing and toss gently. Add crumbled goat's cheese and nuts just before serving.


Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.