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

Ingredients For Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, And Marcona Almond Vinaigrette Recipe

• 1.5 pound Beets, peels on, greens removed, scrubbed clean
• 1 tablespoon Vegetable oil
• Kosher Salt And Freshly Ground Black Pepper
• 0.25 cup Toasted marcona almonds, roughly chopped
• 1 tablespoon Honey
• 1 tablespoon Sherry vinegar
• 1 tablespoon Finely minced shallot
• 3 tablespoon Extra virgin olive oil
• 0.5 cup Pomegranate seeds
• 2 Small white onions, finely sliced
• 4 ounce Goat Cheese
• 2 Hard boiled eggs, quartered