Roasted Beet Salad with Pears and Marcona Almonds
- Level: Easy
- Total: 1 hr 15 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 1 hr
- 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
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.
