2 bunches golden beets
1 bunch frisée or lettuce of choice
1-2 green endives
1-2 red endives (if unavailable, may substitute green endives)
several sprigs watercress, leaves only
5 green onions, thinly sliced
handful filberts
2 ounces goat cheese, crumbled
1 recipe lemon honey vinaigrette
olive oil
salt and pepper
Trim greens off beets; save for another use. Scrub beets, place on foil-covered baking pan, drizzle with olive oil, salt, and pepper. Roast in 350° oven 1 hour or till just tender. Cool, peel, and slice.
On serving platter, arrange frisée with curly ends facing out. Arrange endive leaves over frisée with pointed ends facing out. Top with sliced beets.
Sprinkle watercress, green onions, filberts, and goat cheese over beets. Drizzle with vinaigrette. Serve at once.