Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette Recipe

Serves: 4 Save

Ingredients (13)

  • 1 1/2 pounds (675g) beets, peels on, greens removed, scrubbed clean
  • 1 tablespoon (15ml) vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup (70g) toasted Marcona almonds, roughly chopped (see note)
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) sherry vinegar
  • 1 tablespoon finely minced shallot (about 1 small)
  • 3 tablespoons (45ml) extra-virgin olive oil
  • 1/2 cup pomegranate seeds
  • 2 small white onions, finely sliced (about 1/2 cup)
  • 4 ounces (110g) goat cheese
  • 2 to 3 hard-boiled eggs, quartered
  • 1/2 cup (1/2 ounce) leaves from the center of 1 head of celery

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Directions

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