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

Ingredients (13)

• 1 1/2 pounds (675g) beets, peels on, greens removed, scrubbed clean
• 1 tablespoon (15ml) vegetable oil
• Kosher salt and freshly ground black pepper
• 1/4 cup (70g) toasted Marcona almonds, roughly chopped (see note)
• 1 tablespoon (15ml) honey
• 1 tablespoon (15ml) sherry vinegar
• 1 tablespoon finely minced shallot (about 1 small)
• 3 tablespoons (45ml) extra-virgin olive oil
• 1/2 cup pomegranate seeds
• 2 small white onions, finely sliced (about 1/2 cup)
• 4 ounces (110g) goat cheese
• 2 to 3 hard-boiled eggs, quartered
• 1/2 cup (1/2 ounce) leaves from the center of 1 head of celery