Roasted Beet Salad with Pears and Marcona Almonds

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Place the beets on a sheet tray and roast until fork tender, about an hour.

3. 3

   Remove and let cool.

4. 4

   Using a paring knife, peel the beets.

5. 5

   Grate the beets and the pears on the largest holes of a box grater.

6. 6

   Toss them with the balsamic, olive oil and salt.

7. 7

   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.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.