Recipe - Roasted Beet Shallot And Pecan Salad

6 One half tablespoon Olive oil
6 small Unpeeled beets; scrubbed,
tops
; trimmed
10 Shallots; peeled
2/3 cup Pecan halves
2 tablespoon Red wine vinegar
1 lg Garlic clove; minced
2 small Heads Boston lettuce; torn
2/3 cup Crumbled Gorgonzola cheese;
(about 3 ounces)

Preheat oven to 375F. Brush large baking sheet with One half tablespoon olive
oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add
shallots to same sheet. Sprinkle beets and shallots with salt and pepper
and roast 30 minutes. Push beets and shallots away from 1 corner of sheet
and scatter pecans in corner. Roast beets, shallots and pecans until
vegetables are tender and pecans are golden brown, about 6 minutes. Cool
vegetables and pecans to room temperature, about 15 minutes.

Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl
to blend. Season dressing to taste with salt and pepper.

Transfer pecans and shallots to large bowl and add lettuce. Peel and slice
beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with
Gorgonzola cheese and serve.

Makes 6