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Roasted Beet Salad With Goat Cheese, Eggs, Pomegranate, And Marcona Almond Vinaigrette

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Roasted Beet Salad With Goat Cheese, Eggs, Pomegranate, And Marcona Almond Vinaigrette

Ingredients

  • 1 1/2 pounds beets, peels on, greens removed, scrubbed clean
  • 1 tablespoon vegetable oil
  • kosher salt and freshly ground black pepper
  • 1/4 cup toasted marcona almonds, roughly chopped
  • 1 tablespoon honey
  • 1 tablespoon sherry vinegar
  • 1 tablespoon finely minced shallot (about 1 small)
  • 3 tablespoons extra-virgin oliveo oil
  • 2 small white onion, finely sliced (about 1/2 cup)
  • 1/2 cup pomegranate seeds
  • 4 ounces goat cheese
  • 2 to 3 hard boiled eggs, quartered
  • 1/2 cup leaves from the center of 1 head of celery
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