Roasted Beet Salad With Goat Cheese Eggs Pomegranate and Marcona Almond Vinaigrette Recipe

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 (see note above)
• 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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