If you need a new salad for the fall this one is it.

Beet Salad with Candied Almonds and Honey Mustard Dressing

Ingredients for the Candied Almonds:

1 large egg white (30 g)

¼ cup sugar

¼ cup firmly packed brown sugar

1 tsp salt

2 cups sliced almonds

Directions for the Candied Almonds:

Preheat oven to 300°F. Lightly spray a rimmed baking sheet with cooking spray.

In a large bowl whisk egg whites until foamy. Whisk in sugars and salt. Add almonds, gently tossing to coat. Spread almonds in a single layer on prepared pan. Bake until golden, 20 to 25 minutes, stirring halfway through baking. Let cool completely. Store in an airtight container.

ngredients for the Honey Mustard Dressing:

1 Tbl Dijon mustard

1 Tbl fresh lemon juice

1 Tbl Champagne Pear Balsamic Vinegar

1 Tbl honey

1 small garlic clove, grated or minced

¼ tsp Worcestershire sauce

¼ tsp sea salt, more to taste

Freshly ground black pepper

¼ cup Koroneiki Extra Virgin Olive Oil

Directions for the Honey Mustard Dressing:

In a small bowl, whisk together the mustard, lemon juice, vinegar, honey, garlic, Worcestershire sauce, salt, and pepper. Drizzle in the olive oil and stir until combined.

Beet Salad with Candied Almonds and Honey Mustard Dressing, continued

Ingredients for the Roasted Beets:

1 ½ pounds beets (about 3 large or 5 small-to-medium)

Roasted Garlic Avocado Oil

Salt

Directions for the Roasted Beets:
Preheat the oven to 400 °. Scrub the beets well with a vegetable brush under running water.

then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually. Pour over the avocado oil and close the foil up into a pouch.

Place the wrapped beets on a rimmed baking sheet to catch drips in case the beet juices leak. Roast for 50 to 60 minutes. Set the beets aside until cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily.

Ingredients for the Salad:
Roasted Beets (recipe above)

3 cups lettuce

2 green onions, sliced

4 oz blue cheese crumbles

Candied almonds (recipe follows)

Directions for the Salad:

Place the lettuce in a bowl and toss it with enough vinaigrette to coat the lettuce and
season with salt and pepper. Put the lettuce on a serving platter. In the same bowl add the beets, almonds and green onions. Drizzle with additional dressing and toss to coat. Sprinkle with salt and pepper, and place over the lettuce. Top the salad with blue cheese.