ROASTED BEET SALAD
from Jake & Emma's kitchen, with influence from various recipes
serves 4 as a side dish
8-10 beets (about 1 1/2 lbs); red, gold, chioggia, or any combination thereof
1 small sweet onion, finely chopped, OR 3 scallions, thinly sliced
2 teaspoons olive oil
1/2 cup slivered almonds
3 oz soft goat cheese (chevre), crumbled
about 3 Tablespoons Simple Balsamic Vinaigrette dressing, or as needed
Preheat oven to 425. Trim stems and long roots from beets. Place beets on a piece of heavy-duty aluminum foil, and wrap them up tightly into a packet. Roast in the oven until tender, 1 to 1 1/2 hours. Remove from oven and let cool. When beets are cool enough to handle, peel them using a paring knife: make a small cut with the knife, then pull the skin away. Skins should peel off easily. Slice beets into rounds if small, half- or quarter-rounds if larger.
While beets are roasting, heat olive oil in a small skillet over medium heat. When oil is hot, add slivered almonds and toast, stirring frequently, until golden (about 5 minutes). Watch them carefully, they'll want to burn on you. Remove from heat and set aside.
Combine sliced beets, toasted almonds, chopped onion, and goat cheese in a bowl. Toss gently with vinaigrette, and season with salt to taste. Serve warm or chilled.