Roasted Beets & Mixed Green Salad with Bleu Cheese

Ingredients:

2 Golden Beets (Med)

2 Red Beets (Med)

2 Cups Mixed Greens

1 Tablespoon Sherry Vinegar

3 Tablespoon Olive Oil

4 Tablespoons Bleu Cheese

4 Sprigs Chervil

2 Tablespoon Toasted Pecan Pieces

Salt & Pepper to taste

Procedure:

1. Place beets in aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper to taste. Roasted at 350 until the beets are tender. Remove from foil and cool when done.

2. Peel and cut 1 golden beet and 1 red beet into small dice and set aside. Peel and quarter the remaining 2 beets. You should have 4 pieces of red beets and 4 of golden beets. Set aside.

3. Prepare vinaigrette by placing olive oil and sherry vinegar in a jar. Add salt and pepper to taste. Shake jar vigorously to emulsify the dressing.

4. Place mixed greens in a large bowl and add vinaigrette. Toss salad to coat completely with vinaigrette.

5. Take a use tomato can and cut top and bottom off. This will be your mold to build the salad in. Place the cleaned can onto the center of a clean plate.

6. Divide the tossed salad into 4 equal parts and pack to salad into the can. Add 1/4 of the diced beets on top of each lettuce tower. Carefully remove the mold (can). Your salad will mantain its shape if you pack it firm enough.

7. Carefully place 1 piece of golden beet and 1 piece of red beet on top of each salad and top with a chunk of bleu cheese and garnish with a sprig of chervil.

8. Drizzle any remaining dressing that collected in the bowl around the salad. Sprinkle with remaining bleu cheese and toasted pecans around the salad.

Serves: 4