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Step 1
Preheat the oven to 400°F. Cut the tops and roots off of each beet, peel them, and cut them into medium-sized chunks.
Step 2
Spread them onto a sheet pan, keeping the red and golden separate. Drizzle with olive oil to coat. Season with a generous amount of salt and pepper.
Step 3
Roast in the oven for 40-45 minutes, until tender, tossing occasionally.
Step 4
Meanwhile, toast the almonds on a sheet pan in the same oven for 5 minutes, until nutty and fragrant.
Step 5
Let cool slightly and roughly chop.
Step 6
Whisk together the white wine vinegar, orange juice, orange zest, black garlic, honey, salt, and pepper in a medium-sized bowl.
Step 7
Slowly drizzle in the olive oil, whisking until incorporated. Stir in the basil at the end.
Step 8
Toss the lettuce greens with most of the vinaigrette. Spoon the beets onto the lettuce, drizzling more of the vinaigrette on top of them.
Step 9
Scatter the almonds, orange segments, and goat cheese around the salad.