Roasted Beet Salad

• 7 medium fresh beets (about 2-1/2 pounds), peeled and cut into wedges
• 5 shallots, quartered
• 1 tablespoon cumin seeds
• 2 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 teaspoons lemon juice
• 3/4 teaspoon minced fresh parsley
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon honey
• 1/8 teaspoon salt
• Dash pepper
• 1/4 cup olive oil
• 1/4 cup slivered almonds, toasted
• 1/4 cup crumbled goat cheese
• 1 teaspoon minced fresh parsley

1. Place the beets, shallots and cumin seeds on a double thickness of heavy-duty foil (about 24x12 in.). Drizzle with oil; sprinkle with salt and pepper. Fold foil around beet mixture and seal tightly. Place on a
2. . Bake at 400u0b0 for 45-55 minutes or until tender. Open foil carefully to allow steam to escape.
3. In a small bowl, combine the lemon juice, parsley, orange zest, honey, salt and pepper. Gradually whisk in oil.
4. Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley.

fresh beets, shallots, cumin seeds, olive oil, salt, pepper, lemon juice, fresh parsley, orange zest, honey, salt, pepper, olive oil, slivered almonds, goat cheese, parsley

Taken from www.tasteofhome.com/recipes/roasted-beet-salad/ (may not work)