Beet and apple salad

This week's  Fall Fest theme is "fall salads". Andrew wanted something with beets, I wanted something with apples, and we both love arugula, so this recipe was perfect for us. The original recipe actually called for Asian pear, but I substituted a Honeycrisp apple, which was really good. The only thing I would change for next time is to cut the apples into larger pieces - the flavor got kind of lost with the small matchsticks. Looking forward to seeing everyone else's entries!

Beet and apple salad
Adapted from The Gourmet Cookbook
Serves 4

3/4 pound beets, without greens
1/4 cup sliced almonds (I used slivered)
3 tbs olive oil
Salt
1 tbs minced shallot
1 tbs fresh lemon juice
1 1/2 tbs red wine vinegar (I used sherry vinegar)
1/4 tsp sugar
1 crisp, sweet apple, such as Honeycrisp, or 1 large Asian pear
3 cups mache or arugula leaves

Place a rack in the center of the oven and preheat to 400 deg F. Wrap beets tightly in double layers of foil, and roast on a baking sheet until tender, about 1 1/4 to 1 1/2 hours. Let cool in foil for about 30 minutes.

Meanwhile, cook almonds in oil over medium heat, until almonds are golden. Turn off heat and let almonds cool in the oil. Transfer almonds to a small bowl with a slotted spoon and sprinkle with salt.

Whisk together almond cooking oil, vinegar, shallots, lemon juice, sugar, and 1/2 tsp salt in a large bowl.

Peel beets, and cut large ones in half. Cut beets into 1/4-inch-thick slices. Toss beets with dressing.

Quarter and core apple or pear, and then cut into thin slices or matchsticks. Spread arugula or mache on a platter and arrange beets on top. Drizzle remaining dressing over beets. Top with apples/pears and almonds. Serve immediately.