Prep Time: 2 Hours
Yields: 6 Servings

Comment:
Roasting beets is not only simple, but it gives them a rich, sweet taste. Instead of boiling your beets, try roasting them in the oven to enhance the flavor.

Ingredients for Roasted Beets:
1 large red beet
1 large golden beet
1 large Chioggia beet or striped beet
2 tbsps olive oil
salt and black pepper to taste
granulated garlic to taste

Method for Roasted Beets:
Preheat oven to 450°F. Cut stems and roots from beets and rinse well under cold running water. Place the beets in 2 separate sheets of aluminum foil. Drizzle beets with olive oil and season to taste with salt, black pepper and granulated garlic. Wrap tightly in foil and place on cookie sheet. Bake 1½ hours or until fork-tender. Remove from oven and allow to cool thoroughly, preferably overnight. When ready to serve, remove beets from foil and rinse under cold running water, rubbing off the skin with your fingers. Using a paring knife, slice beets into 1-inch long rectangles, keeping the beets separated. Season lightly with salt, black pepper and granulated garlic. Refrigerate until ready to use. Roasted beets may be prepared one day in advance.

Ingredients for Salad:
6 cups mesclun mix or salad greens of your choice
2 cups prepared vinaigrette salad dressing
salt and black pepper to taste
granulated garlic to taste
chilled reserved beets
½ cup candied pecans
1 cup cherry tomatoes, halved
1 (4-ounce) package goat cheese, crumbled

Method for Salad:
In a large mixing bowl, combine salad greens with desired amount of dressing. Toss well and season greens to taste with salt, black pepper and granulated garlic. Place an equal portion of salad greens on each of 6 (10-inch) plates. Divide chilled beets equally between each salad and top with candied pecans and tomatoes. Garnish with crumbled goat cheese.