Baby Beet Salad with Goat Cheese and Pecans

This is a lovely, fresh salad.  It makes a great side dish or main course.

I roasted the baby beets in foil at 400 degrees for about an hour.  

Once roasted, they're easy to peel.

I used a mixture of green and purple lettuces.

Washed and torn, they make a colourful base for the salad.  Dress them with a light vinaigrette.  

I quartered the beets and put them on top of the greens. 

Then top the salad with crumbled goat's cheese and toasted pecans.

Drizzle a little more vinaigrette over top and there you go.  A tasty lunch or light dinner.