Roasted Beet Salad
1 beet, leaves, stems, and any roots trimmed
handful of walnuts (salted, candied, or plain - whichever you prefer)
romaine of leaf lettuce
feta, goat or blue cheese, crumbled
Preheat oven to 450. Wrap beet in foil and, when oven is at temperature, place directly on an oven rack. Let roast for 60 minutes, or until tender. Test with a knife by spearing the beet all the way through to the center; if there is any resistance, then the beet is not yet ready. Return to the oven and roast some more. When beet is tender, remove from oven and let cool for about 60 minutes.
When cool enough to handle, remove the foil. With your fingers, rub the skin of the beet off -- it should just slip right off under your fingers. Remove beet to a cutting board and then cut into bite-sized cubes. Remove to a glass storage dish and set aside until ready to use. This can all be done days in advance.
Remember -- beet juice stains, so, try to store beets in glass containers, and, rinse your cutting boards immediately after chopping.
When ready to assemble the salad, tear your lettuce into bite-sized pieces directly on the serving plates. Drop beet pieces over the salad. Add walnuts and crumble cheese to taste. Add cracked pepper and serve.