Golden and Long Beet Salad with Roquefort

Ingredients

• 6 very small golden beets* (about 3/4 pound with greens)
• 6 very small long beets* (about 3/4 pound with greens)
• 2 Belgian endives
• 1 bunch watercress
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons white-wine vinegar
• 2 ounces Roquefort
• *available at specialty foods shops and farmers markets

Instructions

1. Preheat oven to 450F.
2. Trim beets, leaving about 1 inch of stems attached (reserve greens for another use).
3. Separately wrap golden and long beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.
4. Unwrap beets carefully.
5. When beets are cool enough to handle, slip off skins and stems.
6. Beets may be roasted 1 day ahead and chilled, covered.
7. Separately quarter beets and put into 2 small bowls.
8. Cut endives crosswise into 1/2-inch-wide slices.
9. Trim coarse stems from watercress and tear watercress into bite-size pieces.
10. In a large bowl combine endive and watercress.
11. In a bowl whisk together oil, vinegar, and salt and pepper to taste.
12. Crumble Roquefort over salad greens and toss well with about 3 tablespoons dressing and salt and pepper to taste.
13. Divide remaining dressing between beets and toss well.
14. Serve salad greens topped with beets.