Roasted Beet and Herbed Goat Cheese Salad with Salted Caramel Almonds

Combine the Italian dressing mix, balsamic vinegar, water, and oi, then shake until well-mixed.
Store in refrigerator.

Combine almonds and brown sugar in a sauté pan over medium-low heat.
Stirring the almonds frequently, cook until the brown sugar melts and coats the almonds.
Remove the almonds from the heat and transfer them to wax paper.
Sprinkle with salt.
When cool, break almonds apart as needed and use on salads.

Place scrubbed beets on a baking sheet, drizzle with olive oil, and generously season with kosher salt.
Roast beets at 400 degrees until tender in the middle (use a knife to check). Roasting time may vary. Smaller beets will likely take under an hour. Bigger beets can go up to 2 hours.
Remove beets from the oven and allow them to cool.
Peel the skin off the beets and cut as desired.
Roll goat cheese log in dried thyme and cut into slices for salad. I put one slice on each salad.
Assemble the salad by placing the mixed greens on salad plates.
Lay a few roasted beet slices on the greens.
Next, add a few caramel almonds.
Then a slice of the herbed goat cheese.
And finally, drizzle the salad with the balsamic dressing.
Serve.