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

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool.
4. 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.
5. 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.