Roasted Beet and Almond Salad
Created by blogger Lisa Leake of 100 Days of Real Food, for California Almonds
For the salad
1 large beet
6 - 8 cups mixed salad greens (including the beet greens), washed and chopped
1/2 cup crumbled goat cheese
1/3 cup sliced, toasted almonds
For the dressing:
4 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
Preheat oven to 425°F. Peel and trim the beet, and cut it into 1-inch pieces. Drizzle with 1 tablespoon olive oil, wrap tightly in foil, and bake until tender when pierced with a fork, about 35 to 40 minutes.
Meanwhile, mix together the salad dressing by combining the remaining olive oil, vinegar, and honey in a jar with a tight-fitting lid. Shake to emulsify.
Assemble the salad by tossing together the mixed greens, goat cheese and sliced almonds in a large bowl. When ready add the beets, drizzle with the dressing, and serve.