ROASTED BEET, PEAR, & NUT SALAD
I love when people tell me they don't like beets because I get to make this dish for them and prove to them how amazing beets can be when prepared correctly and with good balsamic vinegar. A perfect summer, fall, or winter dish! Great for lunch, dinner, or as a side dish alongside grilled chicken or pork.
Preheat the oven to 350 degrees F.
Wash each beet and slice into wedges.
Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and 2 tablespoons vinegar, and then season with salt and pepper.
Cover with more foil and roll the edges to create a pouch for the beets. Roast for 45 minutes.
Layer the beets on a bed of salad greens with pear slices. Sprinkle with hazelnuts and cheese. Drizzle with remaining 1 tablespoon of vinegar.
Salt and pepper to taste. Enjoy!