Ingredients

1 pound red baby beets or small beets, rinsed and trimmed
1 tablespoon olive oil
Salt
Freshly ground pepper
1/3 cup olive oil
1/4 cup white wine vinegar
2 teaspoons Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons finely chopped shallots
10 cups baby salad greens
1 8 ounce tube semi-soft goat cheese (chevre or Montrachet), crumbed

Directions

Preheat oven to 425°F. If using small beets, halve or quarter. Place beets in a single layer in a shallow baking pan. Drizzle with the 1 tablespoon olive oil, tossing to coat. Season with salt and pepper, tossing again. Cover with foil and roast for 25 minutes. Uncover and roast about 15 minutes more or until fork-tender. Cool; peel the small beets if using. (Baby beets do not need to be peeled.) Cut beets into 1/2-inch cubes. Place in a medium bowl; set aside.

I an mason jar combine the 1/3 cup olive oil, the white wine vinegar, Dijon-style mustard, the 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and shake well. Add shallots to beets and drizzle with 1 tablespoon of the dressing; toss to coat; set aside. Place the greens in a very large bowl and drizzle with the remaining dressing; toss to coat. Top with cheese crumbs and some of the beet mixture.

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