GINGER ROSÉ GLAZED BEET SALAD

Ginger Rosé Vinaigrette: Whisk oil with vinegar, honey, ginger, salt and pepper; set aside.

Scatter beets in roasting pan; drizzle with oil and season with salt and pepper. Stir or shake pan to coat. Cover pan with foil and roast in preheated 400°F oven for 40 minutes.

Uncover beets, drizzle with 4 tbsp of the Ginger Rosé Vinaigrette. Roast, stirring occasionally, for 15 to 20 minutes or until fork tender and well glazed. (Make-ahead: Beets can be reserved at room temperature for 2 hours. Alternatively, vinaigrette and beets can be prepared up to 3 days ahead and reserved in refrigerator. Pop beets in the oven after taking out your roast for a few minutes to gently warm or allow to come to room temperature.)

Toss greens with enough of the remaining vinaigrette to lightly coat. Arrange greens in shallow bowl or platter. Top with glazed beets and sprinkle with almonds.