Two-Beet Salad with Champagne Vinaigrette

Salad:

2 red beets (about 8 ounces), peeled and cut into wedges
2 yellow beets (about 8 ounces), peeled and cut into wedges
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup Champagne Vinaigrette (recipe follows)
3 cups mixed greens
1½ ounces soft goat cheese, crumbled
½ cup chopped hazelnuts, toasted

Champagne Vinaigrette:

1 garlic clove, peeled
1 small shallot, peeled and cut into ½-inch pieces
1 teaspoon Dijon-style mustard
¼ teaspoon kosher salt
2½ tablespoons champagne vinegar
¾ cup extra virgin olive oil

1. In a medium bowl, toss beets with oil, salt and pepper until evenly coated. Arrange the beets in a single layer on the baking pan and put in the oven with the rack in the middle rack position.  Set the oven to Broil Steam at 500˚F for 30 minutes.

2. While the beets are cooking, prepare the vinaigrette. Put all ingredients for the vinaigrette, except the olive oil, in a blender or food processor fitted with the metal chopping blade.  Pulse a few times to break up the garlic and shallot and then, with the unit running, add the oil in a slow, steady stream and blend until emulsified. Let mixture blend an additional 30 seconds after emulsifying. Reserve. (The vinaigrette should be stored in the refrigerator for up to one week. Bring to room temperature and stir or whisk before serving.)

3. To assemble the salads, put the greens in a medium bowl and add the vinaigrette, 1 tablespoon at a time, to evenly coat the leaves, until desired seasoning is achieved.  Divide the dressed greens evenly among plates and top each with a bit of goat cheese, nuts, and 4 to 5 beet wedges.

Note: Do not dress greens until ready to serve or they will become soggy.