Roasted Beet Salad with Pears and Marcona Almonds
Recipe courtesy of
Anne Burrell
Episode:
The Secret to Grilled Skirt Steak
- Total:
- 1 hr 15 min
- Prep:
- 5 min
- Inactive:
- 10 min
- Cook:
- 1 hr
- 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.
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