Roasted Beet Salad with Pears and Marcona Almonds

Total Time:
1 hr 15 min
Prep:
5 min
Inactive:
10 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 large red beets
  • 2 Anjou pears
  • 3 to 4 tablespoons balsamic vinegar
  • Extra-virgin olive oil
  • Kosher salt
  • 2 cups baby washed arugula
  • 1/4 cup Marcona almonds, coarsely chopped
  • 1 bunch chives, finely chopped
Directions

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.


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