Roasted Beet Salad
1 lb of beets
1/4 cup sliced almonds
3 tablespoons olive oil
1 tablespoon minced shallots (or substitute the onion in your box?)
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.