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Recipe courtesy of Anne Burrell

Roasted Beet Salad with Pears and Marcona Almonds

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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

Directions

  1. Preheat the oven to 375 degrees F.
  2. Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool.
  3. 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.
  4. 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.