Preheat oven to 375 degrees. Rub beets with a little olive oil and wrap them in foil. Cook for 45-60 minutes, or until beets are tender enough to insert a fork easily. Remove from oven and let them cool. You can also boil the beets for 25-30 minutes or until they are tender.

While beets are cooking, toast almonds in a dry pan for 5-7 minutes. Be careful to toss them occasionally so they don't burn. Remove from heat.

When beets are cool enough to handle, use a knife to peel the outer skin. Dice the beets into bite size pieces.

Place salad greens into 4 dishes. Top with diced beets, goat cheese and toasted almonds. (If you toss the salad after this step, everything will turn purple!)

Drizzle with Roasted Shallot Vinaigrette. Garnish with parsley, chives, or green onions. Enjoy!