Roasted Beet, Pear & Nut Salad

October 21, 2016

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Wash each beet and slice into wedges.

  3. Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and tablespoons vinegar, and then season with salt and pepper.

  4. Cover with more foil and roll the edges to create a pouch for the beets. Roast for 45 minutes.

  5. Layer the beets on a bed of salad greens with pear slices. Sprinkle with hazelnuts and cheese. Drizzle with remaining 1 tablespoon of vinegar.

  6. Salt and pepper to taste. Enjoy!

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The Bottled Olive Kitchen

The Promenade Shops at Centerra

5865 Skypond Dr. G168

Loveland, CO. 80539

970.775.2854

contact@thebottledolivekitchen.com

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