Roasted beet salad

6-8 small beets, scrubbed, tops trimmed to 1 inch
4 tbsp white wine vinegar
1/2 cup extra-virgin olive oil
salt and pepper to taste
4 cups baby salad greens
1/4 cup pecans
1/2 small sweet onion, thinly sliced
1 tbsp Dijon mustard
1/4 cup crumbled blue cheese

Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes.

Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like. Makes 2-4 servings.

Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm