7-Layer Salad with Almonds

Directions

Preheat the oven to 350ºF. Wash the beets and remove the stem and root ends. Wrap each beet in aluminum foil so that the opening is at the top of the beets. Roast for 45 minutes or until a knife inserted into the center enters easily. While the beets are roasting, spread the almonds onto a baking sheet and bake in the same oven for 6 minutes or until the nuts appear toasted. Prepare the hardboiled eggs by placing the eggs into a saucepan that is large enough to hold them in a single layer. Top with cold water until the eggs are submerged and there is 1 inch of water above them. Heat over medium-high heat. When the water comes to a rolling boil, remove the pot from the heat, cover and let sit for 12 minutes. Remove the eggs to a bowl of ice water to cool before peeling. Slice the eggs in half lengthwise and set aside.