Beet Salad

Preheat oven to 375°F. Trim the leaves, and wash with beets in cold water, then drain. Place beets in a bowl and drizzle with olive oil. Season with salt, pepper, and a sprig of fresh thyme. Toss to evenly coat, then place in a casserole dish and cover with aluminum foil. Roast them in the oven for 30 minutes. Remove and uncover. One at a time, hold the beets under cold running water while squeezing; the beet will pop out of the skin. Finish peeling the beets and cut into quarters. Toss in a bowl with greens. Add salt and pepper to taste. Add the juice of half an orange and mix. Turn onto a platter and top with thinly sliced blue cheese.