Roasted Beet Salad With Goat Cheese Eggs Pomegranate and Marcona Almond Vinaigrette Recipe

Name: Roasted Beet Salad With Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette Recipe
Ingredients: 1 1/2 pounds beets, peels on, greens removed, scrubbed clean; 1 tablespoon vegetable oil; Kosher salt and freshly ground black pepper; 1/4 cup toasted marcona almonds, roughly chopped (see note above); 1 tablespoon honey; 1 tablespoon sherry vinegar; 1 tablespoon finely minced shallot (about 1 small); 3 tablespoons extra-virgin oliveo oil; 2 small white onion, finely sliced (about 1/2 cup); 1/2 cup pomegranate seeds; 4 ounces goat cheese; 2 to 3 hard boiled eggs, quartered; 1/2 cup leaves from the center of 1 head of celery