Roasted Balsamic Beet Salad

Roasted Balsamic Beet Salad 
From the "Curvy Carrot"
Servings: 4

Ingredients

For the beets:
About 3-4 pounds beets (i.e. two bunches-the beet sizes varied; a mixture of red and golden beets if possible).
2 teaspoons salt
2 tablespoons extra-virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon maple syrup

For the salad:
5-6 cups mixed greens (use whatever you like here)
1/2 cup chopped Marcona almonds
1/2 cup crumbled goat cheese
Flaky sea salt, to taste

Additional balsamic vinegar for drizzling over the salad, if desired

Method 
1. For the beets: Preheat the oven to 400 degrees and line a rimmed baking sheet with aluminum foil; set aside.
2. Peel the beets and chop them into 1-inch cubes.
 3. In a medium bowl, toss the beets with the olive oil and salt.
4. Evenly spread the beets on the rimmed baking sheet and bake until the beets are softened and cooked through, about 30 minutes, flipping them over halfway through the baking time. Let cool slightly before handling.
5. Meanwhile, in a small saucepan over medium-low heat, combine the balsamic vinegar and the maple syrup. Cook the mixture over medium-low heat until it has thickened and has reduced to about half. (aprox 5-6 minutes). Remove the mixture from the heat and set aside.
6. Once the beets have cooled enough for you to touch them, transfer them to a bowl and lightly toss them with the balsamic vinegar/maple syrup mixture, until the beets are coated thoroughly.
 7. For the salads: Divide the salad greens evenly between your salad bowls. Top each salad with a generous portion of the beets, sprinkling each salad with the almonds and goat cheese. Season with sea salt and drizzle with a little more balsamic vinegar, if desired.