- 6 very small golden beets (about 3/4 pound with greens)
- 6 very small long beets (about 3/4 pound with greens)
- 2 Belgian endives
- 1 bunch watercress
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons white-wine vinegar
- 2 ounces Roquefort
- available at specialty foods shops and farmers markets
- Preheat oven to 450°F. Trim beets, leaving about 1 inch of stems attached (reserve greens for another use). Separately wrap golden and long beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.
- Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems. Beets may be roasted 1 day ahead and chilled, covered. Separately quarter beets and put into 2 small bowls.
- Cut endives crosswise into 1/2-inch-wide slices. Trim coarse stems from watercress and tear watercress into bite-size pieces. In a large bowl combine endive and watercress.
- In a bowl whisk together oil, vinegar, and salt and pepper to taste. Crumble Roquefort over salad greens and toss well with about 3 tablespoons dressing and salt and pepper to taste. Divide remaining dressing between beets and toss well.
- Serve salad greens topped with beets.