- 2 pounds assorted baby beets with tops
- 1 tablespoon olive oil
- Brown Sugar Vinaigrette
- 5 cups loosely packed baby lettuces
- 1 cup crumbled Gorgonzola cheese
- 1 cup lightly salted roasted pecan halves
How to Make It
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.