Roasted beet salad

Ingredients

• 3 whole red beets, peeled and quartered
• 3 whole golden beets, peeled and quartered
• 2 medium shallots, peeled and quartered
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1, 4-ounce package fresh watercress
• 1 orange, peeled and sectioned
• 1/2 cup crumbled blue cheese
• 1, 3.75-ounce package butter toffee-glazed sliced almonds, Almond Accents®
• 3/4 cup balsamic vinaigrette, Newman’s Own®
• 
  
• Directions

1. Preheat oven to 450 degrees F.
2. In a jelly roll pan, combine quartered beets and shallots; sprinkle with salt and pepper.
3. Drizzle with olive oil, tossing to coat. Bake, stirring occasionally, for 20 to 25 minutes, or until vegetables are caramelized and tender.
4. Let stand 20 minutes to cool.
5. In a medium bowl, combine beet mixture, watercress, orange, and blue cheese. Divide mixture evenly onto plates. Top with almonds, and Drizzle evenly with dressing.