SERVES 4 2 pounds beets, greens and stems removed, scrubbed under cold running water 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 4 sprigs fresh rosemary or thyme ½ cup pomegranate seeds 2 small white onions, finely sliced (about ½ cup), rinsed in a sieve under warm water for 2 minutes 1 recipe Marcona Almond Vinaigrette (recipe follows) 4 ounces goat cheese, crumbled 2 to 3 hard-boiled eggs, (see here), quartered ½ cup leaves from the center of 1 bunch of celery Adjust an oven rack to the middle position and preheat the oven to 375°F Fold two 12- by 18-inch squares of heavy-duty aluminum foil crosswise in half Crimp the open left and right edges of each one together to form a tight seal; leave the top open Toss the beets with the olive oil and season with salt and pepper Divide evenly between the foil pouches Add herb sprigs to each pouch, then tightly crimp the tops of the pouches to seal Place the pouches on a rimmed baking sheet and place in the oven Cook until the beets are completely tender—a cake tester or toothpick inserted into a beet through the foil should show no resistance—about hour Carefully open the pouches and allow the beets to cool for 30 minutes Peel the beets under cold running water (the skin should slip right off) Cut into rough 1½-inch chunks Toss the beets, pomegranate seeds, onion, and dressing together in a large bowl Transfer to a serving plate Garnish with the goat cheese, hard-boiled eggs, and celery leaves Serve immediately Marcona Almond Vinaigrette I like to accentuate the natural dirt-candy sweetness of beets with a lightly sweetened dressing, and honey is the natural choice It makes a great emulsifier, which means that your oil and vinegar should come together into a nice sauce-like consistency without you having to strain your wrist ... through the foil should show no resistance—about hour Carefully open the pouches and allow the beets to cool for 30 minutes Peel the beets under cold running water (the skin should slip right off)... pouch, then tightly crimp the tops of the pouches to seal Place the pouches on a rimmed baking sheet and place in the oven Cook until the beets are completely tender—a cake tester or toothpick inserted into a beet through. .. open left and right edges of each one together to form a tight seal; leave the top open Toss the beets with the olive oil and season with salt and pepper Divide evenly between the foil pouches Add herb sprigs to each pouch, then tightly crimp the tops of the pouches to seal