Australian Pear and Beet Salad with Macadamia

Turn on the oven to 400°F and line a baking sheet with parchment paper.

Toss the cubed beets with half the olive oil and salt, spread on the baking sheet, and bake for 30 minutes until soft.

Place the chopped macadamia nuts in a dry pan over low heat and cook for 2 minutes until golden-brown.

Whisk together the remaining olive oil, lemon juice, honey, and black pepper.

Cut the pear into thin slices and the avocado into strips.

Spread the arugula on plates and arrange the roasted beets, pear slices, and avocado on top.

Scatter the toasted macadamia nuts over the salad and pour the dressing on top.