Roasted Beet Salad with Pears and Marcona Almonds

• 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

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.

red beets, pears, balsamic vinegar, extravirgin olive oil, kosher salt, baby washed arugula, marcona almonds, chives

Taken from www.foodnetwork.com/recipes/anne-burrell/roasted-beet-salad-with-pears-and-marcona-almonds-recipe.html (may not work)