Made this for dinner last night (another keeper from my Gourmet cookbook) to go with steak. I wasn't very well-prepared, though. So, I used a bartlett pear instead of an Asian one, and a tablespoon of minced red onion instead of a shallot.
I wasn't sure I would like the end result; the pairings seemed a little strange. But, the sweetness of the beets and pears goes really well with the acidity of the lemon juice. The salty almonds was another nice layer.