6cupsromainecleaned and chopped into bite-sized pieces
1/4cupraspberry balsamic vinegar
1/2teaspooncracked black pepper
1/2cupextra virgin olive oil
Preheat oven to 400º F. Wrap the washed and trimmed beets in a foil packet and place in the oven. Roast until tender, 20 minutes or more depending on the size of the beets.
Remove the beets from the oven and allow to cool slightly. Peel the beets, using your fingers or a paring knife to pull back the first outside layer of skin. Once they are roasted and cooled, this should come off quite easily.
Place the romaine, cherry tomatoes, blueberries, Gorgonzola and almonds in a large bowl. In a separate bowl, whisk together the balsamic vinegar, honey, tarragon, sea salt, and pepper. Slowly whisk in the olive oil to create an emulsion.
Before serving, pour the dressing over the salad and toss.