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1
With a rack in the centre of the oven, preheat to 425 F.
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2
Prepare the beets. Cut the stems and roots from the beets. Scrub the beets well, under running water, ensuring you remove all dirt. Place the beets on a sheet of foil. Drizzle with a bit of olive oil, a pinch of sea salt and ground black pepper. Place another sheet of foil on top and create a seal around the beets to trap steam.
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3
Roast the beets on a baking sheet for approximately 45 minutes to 1 hour, until tender. You should be able to easily stick a form in them when they are ready. Remove from oven.
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4
Once removed from the oven, allow the beets to cool for a few minutes. Rub off the beet skins using a paring knife if needed.
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5
While the beets are roasting you can work on the rest of the salad ingredients. Heat 1 teaspoon of olive oil in a pan over medium heat. Place the almonds in the pan and toast over moderate heat until golden brown.
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6
For the vinaigrette: Put all of the contents in a blender and blend on low for 30 seconds or until emulsified.
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For the salad construction:
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8
Slice the cooled beets into 1/4-inch thick slices. Place the beets in a bowl and drizzle with half of the vinaigrette. Cover the bowl and toss to evenly coat the beets.
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9
Quarter and core the pear. Cut into julienned strips. Arrange the greens on a plate, and then arrange the beets on top. Top the beets and greens with the julienned pears, toasted almonds, and crumbled goat cheese. Serve!
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10
Notes: In the vinaigrette, you can substitute the 1/4 cup of cider vinegar and 1/4 cup of red wine for 1/2 cup of red wine vinegar.
