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©2016 Just Tapped Gourmet Oil & Vinegar

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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