Roasted Beet Salad

1 lb of beets
1/4 cup sliced almonds
3 tablespoons olive oil
salt
1 tablespoon minced shallots
1 tablespoon fresh lemon juice
1 1/2 tablespoons red wine vinegar
1/4 teaspoon sugar

Put a rack in the middle of the oven and preheat it to 400º. Tightly wrap the beets in foil and
roast them on a baking sheet until tender, 1 hour or more. Cool in the foil package until they are
cool enough to handle.

Cook the almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale
golden. Then cool the almonds in the oil and finally transfer them to a small bowl and season
them with salt.

Stir together the shallots, lemon juice, vinegar, sugar, 1/2 teaspoon salt, and oil from the almonds
in a large bowl. Slip the skins from the beets and slice them into 1/4-inch thick slices. Add to the
dressing, toss and coat. The beets absorb the flavors best when they are warm. Sprinkle the
almonds on top.

From the recipes archives of Full Belly Farm.