Roasted Beet Salad

Like many things i make, i no longer have the original recipe for this salad, but i make it all the time. I would probably be shocked to see how different it is, but as i make it now its tasty and a very attractive recipe. The other bonus of this one is that you can roast the beets in advance so that you just assemble it at the last minute.

Ingredients:

four to six medium beets (either with greens attached or loose)
One diced shallot
Half a cup of almond slivers
Half a package of plain goat cheese
Mixed greens (i like arugula and spinach for this one, but if the beets come with greens put some of them in)
Olive oil
Red wine vinegar

How to roast beets:

This part is easy, but messy and unless you want red hands i would suggest you use gloves. I trim the ends and peel them before i roast them. Some people peel them after they are roasted - i haven't noticed any real taste difference, so its up to you. Cut them in half - or at least try and make them a similar size depending on the beet so that they roast evenly. Put approximately three pieces (depending on size) in double foil and put in the oven at 450. The time varies, but usually around forty minutes, you should be able to pierce them with a fork easily.

Meanwhile, back on the stove top...

Heat two tbsp of olive oil until shimmering. Add the almond slivers, stirring so that they cook evenly. Keep an eye on them as they can burn easily. Once they are golden remove from heat. Drain off any excess oil and reserve for dressing.

Once beets are done remove from the oven and allow cool until you can handle them. Cut into bite sized pieces, add shallots and reserved almond oil. Stir in 1 tbsp of red wine vinegar and another tbsp of olive oil. Allow the mixture to cool. I like to add the vinegar while the beets are still warm, i think it penetrates better.

To make the salad:

Place your choice of greens on a platter. Drizzle the greens with extra dressing. Spoon on beets, top with toasted almonds and crumble goat cheese.

This salad really lasts, just keep any extra beets aside and you can eat them on their own.

Enjoy!

Above:

Trimmed, peeled raw beet
Getting ready for roasting
Fresh out the oven
Beet salad and a sami