Roasted Beet Salad with apples, Pears and Marcona Almonds

By exdircomp

Ingredients

• 4 large red beets
• 2 Anjou pears
• 2 granny smith apples
• 6 to 8 tablespoons balsamic vinegar
• Extra-virgin olive oil
• Kosher salt
• 2 cups baby washed arugula
• 1/2 cup Marcona almonds, coarsely chopped
• 1 bunch chives, finely chopped

Preparation

Step 1

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, apples 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.