Roasted Beet Salad with Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette

FREE RECIPE PREVIEW

Ingredients — preview

• 1 1/2 pounds beets peels on, greens removed, scrubbed clean
• 1 tablespoon vegetable oil
• a/n coarse salt
• a/n black pepper
• 1/4 cup marcona almonds toasted, roughly chopped
• 1 tablespoon honey

Preparation — preview

1. Preheat oven to 375°F.
2. Fold a 12 by 24-inch sheet of aluminum foil in half to form a square.
3. Crimp two edges to form a pouch.
4. Toss beets, vegetable oil, and salt and pepper to taste in a medium bowl until coated.
5. Add to pouch and crimp remaining edge to seal.
6. Place on a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into beet through foil shows little to no resistance, about 1 1/2 hours.
7. Remove from oven and allow to cool.
8. Combine almonds, honey, vinegar, and shallots in a medium bowl.