:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__11__20121107-beet-egg-salad-1-d518e204fcc849519f12b973fac411dc.jpg)
Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette Recipe
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
Directions
Learn how to make this recipe at Serious Eats