ROASTED BEET, GOAT CHEESE AND SORREL SALAD

Steps:

• Preheat oven to 425. Wrap beets in foil. Roast until tender, 1 ¼ to 1 ½ hours. When cool enough to handle, peel beets and cut off stems and root ends. Halve beets crosswise and arrange, cut sides down, on a work surface. Cut cheese logs crosswise into ¼ inch slices with an oiled knife, then halve slices. Arrange cheese slices in one layer on tray and brush with olive oil, then top each with a beet slice. Toss a salad with sorrel leaves, vinaigrette, and pecans. Place the cheese and roasted beets on top and serve immediately.