Roasted Beet Salad with Pears and Marcona Almonds

With a few easy steps, you can create a gorgeous beet, pear and almond salad.  Pears are coming in from our Michigan fruit growers and beets are readily available from our farm stand vendors.  Mix it up a bit and use a variety of colored beets, add apples in place of the pears, and check out WildTree for a spicy dressing.  Enjoy the “fruits of the Market”.


  • 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. Remove and let cool.
  3. 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.
  4. 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. Serve immediately.

Recipe courtesy of Anne Burrell Food Network