Roasted Beet Salad with Pears and Marcona Almonds

Name: Roasted Beet Salad with Pears and Marcona Almonds
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters Marcona almonds, coarsely chopped; 2 Anjou pears; 473 milliliters baby washed arugula; 3 Tbsps balsamic vinegar; 1 bunch chives, finely chopped; 4 servings Kosher salt; 4 servings Extra-virgin olive oil; 4 larges red beets

Roasted Beet Salad with Pears and Marconan Almonds might be a good recipe to expand your side dish recipe box. One portion of this dish contains around 7g of protein, 19g of fat, and a total of 357 calories. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of chives, anjou pears, baby arugula, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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

Ingredients you will need

Beet

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.

Ingredients you will need

Olive Oil