-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.