ROASTED BEET SALAD

Serves 4

6 golf-ball size beets of various colors,greens removed and rinsed
4 ounces pecans, chopped fine
1 tsp chopped fresh basil
1 tsp chopped parsley
1 tsp chopped fresh chives
3 ounce log fresh goat cheese
1/3 cup plus 1 tbsp olive oil
Kosher salt
Freshly ground pepper
3 tbsp champagne vinegar
1/2 tsp Dijon mustard
4 ounces mixed salad greens
2 Ruby Grapefruits, peeled and cut into segments, membranes removed

Preheat the oven to 350 degrees F. Arrange the beets on a baking dish and bake for about 30 minutes, until tender when pierced with a fork. Let cool. While the beets are baking, combine the pecans, basil, parsley and chives in a shallow bowl or pie dish. Cut the goat cheese into 4 equal-size pieces. Roll each piece in the pecan mixture until evenly coated on all sides. Set on a baking dish and set aside. Peel the beets and cut into quarters. Put in a small bowl and add 1 tablespoon of the olive oil. Season to taste with salt and pepper. Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the remaining 1/3 cup olive oil until thoroughly incorporated. Season to taste with salt and pepper. Bake the goat cheese for 5 minutes until warm and soft but not longer. While the goat cheese is baking, combine the salad greens, beets, and grapefruit in a large bowl. Add the vinaigrette and toss to mix well. Divide among 4 plates. Remove the goat cheese from the oven and carefully place one round on top of each plate of greens.
Serve Immediately.