Ingredients
6 medium beets (2 1/4 pounds total), preferably a mix of yellow and red
Extra-virgin olive oil, for drizzling
Coarse salt
1 tablespoon extra-virgin olive oil
2 medium shallots, thinly sliced (1 cup)
1/3 cup honey
1/2 teaspoon fresh lavender leaves
1 large egg yolk
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 cup safflower oil
2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces
1/2 cup pecans (2 ounces), toasted and salted
8 ounces fresh goat cheese, crumbled
2 baby Chioggia beets, scrubbed and thinly sliced
Preparation
Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.
