Roasted Beet and Little Gem Salad with Blue Cheese and Toasted Pecans

-Top 1 bunch of beets, leaving them whole and unpeeled. 
-Steam for 25-30 minutes over medium heat until tender when pierced with a fork. 
-Drain, than run the beets under cold water and slip their skins. 
-Slice the beets into wedges and toss with a little of the salad dressing.
For dressing: In a jar with a tight fitting lid, shake together 1 clove of garlic put through a garlic press, 4 TBS olive oil, 2 TBS Balsamic vinegar and a pinch of salt and pepper. 
For salad: Wash and dry 2 heads of little gem lettuce. 
-Place the lettuce in a salad bowl. 
-Toss with the remaining dressing. Top with the dressed beets.
-In a small pan brown a handful of pecan (or walnut) halves. Add to the lettuce.
-Crumble a few ounces of blue cheese on the salad and serve.