Recipe courtesy of Anne Burrell

Roasted Beet Salad with Pears and Marcona Almonds

Name: Roasted Beet Salad with Pears and Marcona Almonds
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 1 hr 15 min

Prep: 5 min
Inactive: 10 min
Cook: 1 hr

Yield: 4 servings

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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

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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.