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Roasted Beet Salad with Almonds and Pear

Preheat oven to 425°F Wash your beets, but do not peel them. Wrap the beets in foil and roast on the middle rack of your oven until tender. This can take 60 to 90 minutes, depending on the size of your beets. Cooking beets is just like potatoes, so poke a sharp knife into the center of the beets to test if they are tender in the middle. After baking, remove from heat and let cool in the foil.. . .

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Servings: 4

Prep Time: 00:10

Cook Time: 01:00

Main Ingredients

1 pound whole red beets

1/4 cup sliced almonds

3 tablespoons olive oil

2 tablespoons onion, minced

1 tablespoon fresh lemon juice

2 tablespoons red-wine vinegar

1 large asian pear

3 cups baby arugula

1/2 cup goat cheese

Preparation

1Preheat oven to 425°F

2Wash your beets, but do not peel them. Wrap the beets in foil and roast on the middle rack of your oven until tender. This can take 60 to 90 minutes, depending on the size of your beets. Cooking beets is just like potatoes, so poke a sharp knife into the center of the beets to test if they are tender in the middle. After baking, remove from heat and let cool in the foil.

3While the beets are roasting, heat a small skillet over medium heat. Add the olive oil and almonds. Stir occasionally, do not let the oil and almonds “fry,” you just want to see their color change to golden brown, about 5 minutes, and remove from oil by using a slotted spoon or fork. Do not dump the oil.

4Whisk together the onion, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.

5If you have clean rubber gloves (for cooking, probably not cleaning), wear them to remove the skins from the beets, as your hands will turn beet purple otherwise. Beet skins slip right off after they’re cooked, you should not need a knife.

6Cut large beets in half. And then slice the beets into 1/4 inch slices. Halve, core, and dice the pear.

7Arrange the beets and pears on a platter. Top with arugula, goat cheese, and almonds. Then pour the dressing over your salad and serve.

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