For the salad1 pound of small beets (approx. 5 beets)
1/4cupalmondssliced and toasted
1large pearcan be substituted with an apple
3cupsof spinachor mesculin greens
2ouncesgoat cheese
For the vinaigrette1/2 cup olive oil
1/4cupcider vinegar
1/4cupred wineany
1teaspoonof Dijon mustard
1/2teaspoonof sea salt
1/2teaspoonof honey
Instructions
With a rack in the centre of the oven, preheat to 425 degrees.
Preparing the beetsCut the stems and roots from the beets.
Scrub the beets well, under running water, ensuring to 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 beet to trap steam.
Roast the beets on a baking sheet for approx. 45 minutes to 1 hour, until tender. You should be able to easily stick a form in them when they are tender and ready.
Once removed from the oven, allow the beets to cool for a few minutes.
Rub off the skins using a paring knife if needed.
While the beets are roastingHeat 1 teaspoon of olive oil in a pan.
Place the almonds in the pan and toast over moderate heat until golden brown.
For the vinaigrettePut all of the contents in a blender and blend on low for one 30 seconds.
Salad ConstructionSlice 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.
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.
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.