Roasted Beet and Garlic Salad

• 1 large or 2 medium beets -- trimmed, cleaned and cut into wedges
• 1/2 white onion -- sliced into wedges
• 1 head young garlic -- top sliced off
• Olive oil for roasting
• 2 c. arugula -- coarsely chopped
• 2 c. red lettuce -- coarsely chopped
• 2 oz. crumbled goat cheese
• 1/4 c. extra virgin olive oil
• 2 T. balsamic vinegar
• Salt and pepper, to taste

Preheat the oven to 450 degrees Fahrenheit. Combine the beets, onion and garlic in a shallow, ovenproof dish. Drizzle generously with oil and roast until tender, 30-40 minutes. Cool.

Separate the greens evenly among two salad plates. Slice and arrange the beets and onion over the greens. Sprinkle with goat cheese.

Squeeze the roasted cloves of garlic into the bowl of a food processor along with the extra virgin olive oil, balsamic vinegar, salt and pepper. Process until smooth and drizzle over the salads. Serve immediately.

• Yields: 2 main course servings
• Preparation Time: 1 hour