Roasted Beet Salad

1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed

1/4 cup sliced almonds
3 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/2 teaspoon salt
3 cups lettuce or arugula or baby spinach or other mixed salad greens
+ or - ¼ cup goat or feta cheese
optional: 1 cup cooked wheat or spelt berries or quinoa

Preheat oven to 400°F. Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.

While beets are roasting, roast almonds on baking tray in toaster oven or lower shelf of oven for 6-10 minutes until just beginning to toast.Cool almonds & then slice into thin pieces.

Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.

Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.

Arrange salad greens (and cooked grain) in individual bowls, place dressed beets atop salad base, drizzle with any dressing remaining in bowl. Top with spoonful of goat cheese or feta. Sprinkle with almonds.