• 4 large or 8 small beets
  • 2 Anjou pears
  • 3 to 4 tablespoons balsamic vinegar
  • Extra-virgin olive oil
  • Kosher salt
  • 2 cups baby washed arugula (or lettuce or wilted beet greens)
  • 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 for full-sized beets or 20-30 minutes for baby-sized. Remove and let cool.
3. Using a paring knife, peel the beets if using large ones. Grate the beets and the pears on the largest holes of a box grater. Toss them with the balsamic, olive oil and salt.
4. Divide the arugula or other greens between 6 salad plates, spoon some of the beet-pear mixture onto the arugula and top with the chopped almonds and chives. Serve immediately.
Serves 6 as a side

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