Roasted Beet, Pear, & Nut Salad

Directions

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 2 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!