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

A pinch of sea 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.