Serves 16
6 whole beets, approximately 4 inches in diameter
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup lemon juice
1/4 teaspoon dried thyme, or 1 teaspoon fresh thyme chopped
1 scallion, minced
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar (optional)
3/4 cup olive oil
8 ounces goat cheese, crum bled
1/2 cup pecan halves, toasted
12 ounces mixed greens, or hand torn romaine
Preheat oven to 400 degrees. Wash the beets, c ut off any greens without cutting into the bulb of the beet.
Do not cut off the root end. Rub the beets in olive oil, then sea son with salt and pepper. Wrap in aluminum
foil individually and roast for 45 minutes or until soft and yielding to light pressure. Remove from oven and a llow
to cool to room temperature. Remove the foil, and peel the skin off the beets. Cut into eighths and set
aside.
In a small bowl, combine the lemon juice, thyme, scallion, garlic, mustard and sugar. While whisking co nstantly,
slowly add the olive oil to the mixture. Season to taste.
In a large salad bowl, combine the salad greens, goat chees e and pecans. Add the beet pieces. Dress with
the lemon dressing and serve.
