Roasted Beet Salad

1. 1

   With a rack in the centre of the oven, preheat to 425 F.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6

   For the vinaigrette: Put all of the contents in a blender and blend on low for 30 seconds or until emulsified.

7. 7

   For the salad construction:

8. 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.

9. 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!

10. 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.

* Per serving · 4 servings · Values may vary.