roasted-beet-salad-1022189.json

{
    "directions": [
        "Preheat oven to 425\u00b0F.",
        "Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.",
        "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.",
        "Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.",
        "Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.",
        "Quarter and core pear and cut into julienne strips.",
        "Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with m\u00e2che, then pear. Sprinkle with almonds."
    ],
    "ingredients": [
        "1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed",
        "1/4 cup sliced natural almonds",
        "3 tablespoons olive oil",
        "1 tablespoon minced shallot",
        "1 tablespoon fresh lemon juice",
        "1 1/2 tablespoons red-wine vinegar",
        "1/4 teaspoon sugar",
        "1/2 teaspoon salt",
        "1 large Asian pear",
        "3 cups m\u00e2che or baby arugula (3 ounces)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Fruit",
        "Leafy Green",
        "Vegetable",
        "Side",
        "Roast",
        "Vegetarian",
        "Almond",
        "Beet",
        "Fall",
        "Healthy",
        "Vegan",
        "Asian Pear",
        "Gourmet",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Roasted Beet Salad",
    "url": "http://www.epicurious.com/recipes/food/views/roasted-beet-salad-1022189"
}