Preheat oven to 400°. Trim beet tops to 1/2 inch; gently wash beets. Place beets in a single layer in a shallow baking pan; drizzle with oil, tossing gently to coat. Cover pan tightly with aluminum foil.
Bake at 400° for 40 minutes or until tender. Transfer to a wire rack, and let cool 30 minutes.
Peel beets, and cut in half. Gently toss beets with 1/3 cup Brown Sugar Vinaigrette. Arrange lettuces on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining Brown Sugar Vinaigrette.
I made this salad for a dinner party over the XMas season. It was VERY well received.
I never had white balsamic vinegar so just used regular balsamic and the dressing worked out just fine. I did add some sliced avocados and sliced red pepper to the salad, but otherwise, I pretty well followed the recipe.
I tossed the salad with half the dressing, half the marinated beets, and half the toasted pecans. Then I sprinkled the remaining beets, pecans, and cheese over the salad. I served the remaining dressing on the side.
I will definitely make this again.