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Prep Time: 25 Minutes Cook Time: 80 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed |
1/4 cup sliced natural almonds |
3 tablespoons olive oil |
1 tablespoon minced shallot |
1 tablespoon fresh lemon juice |
1 1/2 tablespoons red-wine vinegar |
1/4 teaspoon sugar |
1/2 teaspoon salt |
1 large asian pear |
3 cups mâche or baby arugula (3 ounces) |
Directions:
1. Preheat oven to 425°F.
2. Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
3. While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.
4. Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.
5. Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
6. Quarter and core pear and cut into julienne strips.
7. Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear. Sprinkle with almonds.
8. Cooks' note: Beets may be roasted and tossed with dressing 1 day ahead, then chilled and covered. (Keep toasted almonds, covered, at room temperature. Bring dressing to room temperature before using.)
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