Preheat oven to 375 degrees. Rub beets with a little olive oil and wrap them in foil. Cook for 45-60 minutes, or until beets are tender enough to insert a fork easily. Remove from oven and let them cool. You can also boil the beets for 25-30 minutes or until they are tender.
While beets are cooking, toast almonds in a dry pan for 5-7 minutes. Be careful to toss them occasionally so they don't burn. Remove from heat.
When beets are cool enough to handle, use a knife to peel the outer skin. Slice the beets into bite size pieces.
Place sliced beets in a serving dish. Drizzle with Roasted Shallot Vinaigrette - or if you are feeling really lazy, drizzle with olive oil and white wine vinegar. Add parsley or thyme and salt and pepper to taste. Gently toss beets. (If you toss after this step, everything will turn purple!)
Top beets with toasted sliced almonds and crumbled goat cheese or feta. Top with additional herbs. Enjoy!