Roasted beet salad

Recipe ANNA Magazine, Photography Jerry Grajewski

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Ingredients

8 medium beets

Extra-virgin olive oil, to coat beets

1/2 cup balsamic reduction

1 tablespoon butter

4 tablespoons sliced almonds, toasted

1 (6-inch) log goat cheese, cut into 4 rounds

1 head Romaine lettuce

2 bunches spinach

1/4 cup lemon vinaigrette

1 roasted red pepper, sliced

Extra-virgin olive oil, to coat red pepper

1/4 red onion, thinly sliced

Lemon vinaigrette

1 lemon, zest and juice

1 cup canola oil

2 tablespoons sugar

1/4 cup white wine vinegar

1 teaspoon chopped fresh thyme

Coarse salt and freshly ground pepper, to taste

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Whisk together lemon zest and juice, canola oil, sugar, vinegar and thyme. Season with salt and pepper.

For balsamic reduction, boil 1 cup balsamic vinegar over high heat until reduced by half. Set aside.

Preheat oven to 350°F. Toss beets in oil and place in a roasting pan. Bake for 2 hours. Remove from oven and place in cold water bath to cool. Peel and slice into 1/4-inch pieces. In

a saucepan, warm the balsamic reduction and butter and toss with the beets. Set aside. Press almonds into goat cheese slices. To serve, divide Romaine and spinach among 4 plates, top with goat cheese, beets, peppers and onion and drizzle with lemon vinaigrette. Serves 4.