Photo: Roasted Beet Salad with Pears and Marcona Almonds Recipe
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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By roganharry
on May 14, 2013
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Delicious! After reading the reviews, I cubed the beets and pears too.
By food lover700
on January 19, 2013
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This is a wonderful salad to have for your family or for company. Instead of grating the pears, i just cubed them, it seemed to make it less mushy. But i still grated the beats. But a wonderful salad, will for sure make again.
By clfreise_12434642
Seattle, 87
on January 16, 2013
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Wonderful flavors and I will make this again, perhaps using a flavored balsamic vinegar or roasted walnut oil. However, I have roasted beets a number of times, but always bundled in foil, so I was curious how these would turn out. I found that they took longer than an hour to cook, but also that they were hard to peel. The skin dried out, got sticky, and stuck to the beet. I lost a lost of the beets trying to peel them. I'll try this again but with my usual method of roasting beets.
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