4 servings

1 bunch beets (3/4 pound without greens, 1 ¼ with greens), trimmed

¼ cup sliced natural almonds

3 TBSP olive oil

1 TBSP minced shallot

1 TBSP fresh lemon juice

1 ½ TBSP red wine vinegar

¼ tsp sugar

½ tsp sale

1 large Asian pear

3 cups mache or baby arugula (3 oz)

2 oz. soft goat cheese or fresh chevre

  1. Preheat oven to 450 degrees.
  2. Wrap beets in foil and roast in middle of oven until tender, 1 – 1 ½ hours.  Unwrap beets and cool.
  3. While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden.  Cool almonds in oil (nuts will get darker as they cool).  Transfer almonds with a slotted spoon to a small bowl and season with salt.
  4. Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.
  5. Skip skins from beets and halve large beets.  Cut beets into ¼ inch thick slices and add to dressing, tossing to coat.
  6. Quarter and core pear and cut into julienne strips.
  7. Arrange beets on a platter and drizzle with any dressing remaining in bowl.  Top with mache, then pear.  Sprinkle with almonds and cheese.

Adapted from Gourmet, September 2000.

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