Total:
1 hr 15 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool.

Using a paring knife, peel the beets. Grate the beets and the pears on the largest holes of a box grater. Toss them with the balsamic, olive oil and salt.

Divide the arugula between 4 salad plates, spoon some of the beet-pear mixture onto the arugula and top with the chopped almonds and chives. Serve immediately.

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Beets with Herbs

Recipe courtesy of Valerie Bertinelli

Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs

Recipe courtesy of Eddie Jackson

Berbere-Roasted Hake with Cool Bean Salad

Recipe courtesy of Eddie Jackson

Beet Salad

Recipe courtesy of Rambla

Roasted Beets With Feta

Recipe courtesy of Food Network Kitchen

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking