2 medium/large red beets, scrubbed but not peeled
2 medium/large golden beets, scrubbed but not peeled
olive oil
kosher salt
dried thyme
1 tbsp. honey
1 tbsp. Passover Dijon-style mustard
3 tbsp. orange juice
3 tbsp. olive oil
1 tbsp. balsamic or apple cider vinegar
2 ounces frisee lettuce
3 ounces red leaf lettuce
1/2 cup chopped walnuts
1. Preheat oven to 450°F. Line 2 baking sheets with parchment paper. Slice off the top and bottom of each beet. Slice into rounds as thin as possible, 1/4-inch thick or less. Drizzle each beet slice with olive oil, brushing it to evenly coat. Sprinkle with coarse salt and thyme. Place on prepared baking sheet. Roast 18 to 22 minutes, until the beets are soft and slightly shrunken. The smaller or thinner beets will need to come out of the oven earlier so they don’t burn. Set aside. Keep the colors separate as they will bleed otherwise.
2. Prepare the dressing. Using an immersion blender or with a whisk, combine the honey, mustard, orange juice, olive oil, and balsamic or apple cider vinegar. Blend or whisk until emulsified. Season with salt and pepper.
3. Place the frisee and red leaf lettuce leaves into a bowl and lightly dress, tossing to combine, reserving 6 teaspoons of the dressing.
4. Arrange the roasted beet slices, in alternating colors, in a single layer on each plate. Drizzle a scant teaspoon of the dressing over the beets. Place a tall mound of the greens in the center of each plate, allowing the beets to peek out. Sprinkle with walnuts evenly over each plate.
For a large crowd, multiply the ingredients accordingly.
For a dairy version, add 3 ounces blue or gorgonzola cheese. In Step 4, crumble cheese over each mound of lettuce.