Recipe - Roasted Beet Arugula And Roquefort Salad

2 md Beets; peeled
1 tablespoon Vegetable oil; for roasting
beets
2 bn Arugula with mediumsize
leaves; washed, dried
One half cup Crumbled Roquefort cheese
One half cup Toasted spiced pecans
=== BALSAMIC VINAIGRETTE ===
2 tablespoon Dion mustard
4 tablespoon Balsamic vinegar
1 Egg yolk
1 Garlic clove; mashed
One half cup Extravirgin olive oil
One half cup Vegetable oil
1 One half teaspoon Salt and pepper; mixed
=== PECANS ===
1 tablespoon Butter or vegetable oil
One half cup Pecans; halves and pieces
1 teaspoon Sugar
1 pn Salt
Freshlyground black pepper;
to taste
2 Pinches garam masala spice
mix
=== CHIVE OIL ===
One half cup Extravirgin olive oil
One fourth cup Chopped chives
Salt; to taste
Freshlyground black pepper;
to taste

Prepare the following 4 steps ahead of time. Preheat oven to 350 degrees,
rub beets with vegetable oil and place on a baking dish. Cover with
aluminum foil and roast for approximately 45 minutes until tender when
pierced with a knife. Set aside to cool, then slice into One fourth to 1/8inch
thick slices with knife or mandoline. Reserve juices on bottom of pan for
decoration. Place mustard in blender with balsamic vinegar and egg yolk and
garlic. Puree together, then slowly drizzle the 2 oils into the blender to
make an emulsified dressing. Blend about 1 minute, then add salt and pepper
to taste. If dressing is too thick you can add a little water to thin it
out. Set aside. Place a saute pan on medium heat, add the butter or oil,
when heated add the pecans, sugar, salt and pepper and spices. Toss
together and heat until lightly toasted. Set aside. Wash arugula well, it
can be sandy depending on what you buy. Spin dry and set aside. In mixing
bowl toss arugula with dressing, cheese and pecans, toss well. Arrange
cut or sliced up beets in a ring on plates, then place arugula in center, taking care
to give height to the plate. Sprinkle the cheese and pecans at bottom of
bowl onto each salad. In a blender, combine chive oil ingredients and blend
well. Transfer to a squeeze bottle. Squeeze a ring of chive oil onto each
plate and drizzle a spoonful of beet juices from roasting to give
contrasting colors. This recipe yields 4