Roasted Beet Salad with Pears and Marcona Almonds (Anne Burrell) |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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 |
Directions:
1. Preheat the oven to 375 degrees F.
2. Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool.
3. 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.
4. 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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