Beets may be roasted and tossed with dressing 1 day ahead, then chilled and covered. (Keep toasted almonds, covered, at room temperature. Bring dressing to room temperature before using.)
Recipe information
Total Time
1 3/4 hrs
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°F.
Step 2
Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
Step 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.
Step 4
Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.
Step 5
Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
Step 6
Quarter and core pear and cut into julienne strips.
Step 7
Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear. Sprinkle with almonds.
