Roasted Beet Salad with Black Garlic & Orange Vinaigrette

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.