Instructions: 1. FRESH BEETS: Remove tops from beets, leaving 1/4-inch of stems. Scrub the beets very well. Fill a 3-quart saucepan halfway with water and bring to a boil. Cook the beets until tender when pierced with sharp knife, about 45 to 60 minutes. Drain well and let cool. Slip the skins off the beets. Dice the beets and place in a bowl.

2. To make the dressing: whisk together the lemon juice, garlic, salt, pepper, and oil. Pour a few tablespoons of the dressing on the beets and toss.

3. Just before serving, combine the greens, arugula, and scallion in a large bowl. Pour on most of the remaining dressing and toss. Add more if needed.

4. Place the greens on salad plates. Spoon on a mound of beets. Sprinkle with goat cheese and walnuts. Serve immediately.

Description: "Mix mesclun with another mix such as romaine, Boston, and/or green leaf lettuces."

NOTES : Two Recommendations: Jamie (Oct 2001) used canned pickled beets and warns the sugar might be a shock. Pat (Jun 2002) used canned stewed beets; they needed a touch of sugar. We both love beets. This will be a winner for someone who isnt so wild about them. Walnuts and feta make this main dish salad special. Great color for an autumn dinner party or special occasion. Will use fresh beets when in season. Very good meatless meal.

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