Golden and Long Beet Salad with Roquefort

• 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

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.

golden beets, long beets, endives, watercress, extravirgin olive oil, whitewine vinegar, markets

Taken from www.epicurious.com/recipes/food/views/golden-and-long-beet-salad-with-roquefort-15288 (may not work)