Roasted Beet Salad with Pears and Marcona Almonds

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

Instructions

1. Preheat the oven to 375 degrees F.
2. Place the beets on a sheet tray and roast until fork tender, about an hour.
3. Remove and let cool.
4. Using a paring knife, peel the beets.
5. Grate the beets and the pears on the largest holes of a box grater.
6. Toss them with the balsamic, olive oil and salt.
7. 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.
8. Serve immediately.