Roasted Beet Salad with Pears and Marcona Almonds

By devogirl

You can use toasted slivered almonds in place of marcona almonds. You can even try apples instead of pears.

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

Details

Servings 4
Preparation time 5mins
Cooking time 65mins

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 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.