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