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Roasted Beet Salad with Pears and Marcona Almonds (Anne Burrell) Recipe

Roasted Beet Salad with Pears and Marcona Almonds (Anne Burrell) Recipe

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Roasted Beet Salad with Pears and Marcona Almonds (Anne Burrell)

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Ingredients:

Serving

4 large red beets
2 anjou pears
3 to 4 tbsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	152.18 Kcal (637 kJ)
Calories from fat	81.7 Kcal
		% Daily Value*
Total Fat	9.08g	14%
Sodium	186.53mg	8%
Potassium	321.32mg	7%
Total Carbs	13.96g	5%
Sugars	8.87g	35%
Dietary Fiber	4.24g	17%
Protein	5.64g	11%
Vitamin C	5.6mg	9%
Iron	1.6mg	9%
Calcium	86.3mg	9%

Amount Per 100 g
Calories	123.94 Kcal (519 kJ)
Calories from fat	66.54 Kcal
		% Daily Value*
Total Fat	7.39g	14%
Sodium	151.91mg	8%
Potassium	261.69mg	7%
Total Carbs	11.37g	5%
Sugars	7.22g	35%
Dietary Fiber	3.46g	17%
Protein	4.59g	11%
Vitamin C	4.6mg	9%
Iron	1.3mg	9%
Calcium	70.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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