Instructions: Wash beets and cut off stems and root ends. To roast the beets, place each color in its own foil packet, add a third of thyme and three garlic cloves (pressed), salt, white pepper and 1 tablespoon butter to each packet.

Place all three bundles on a baking sheet and roast in a 350 degree oven for about 45 minutes, then check for doneness by carefully opening foil and piercing beet with knife. When beets are done, you can feel a slight resistance. Depending on size, they should take up to an hour to cook. Let cool and peel. Place beets in separate bowls so they wont color each other.

To make sauce, pick herbs free from their stems and blanch in boiling pot of water with plenty of salt for about 1 minute. Drain in colander and place in a bowl of ice water to stop cooking. Drain and place in blender with 4 to 5 ice cubes. Blend slowly, adding canola oil and vinegar until mixture has creamy consistency. Season with kosher salt and black pepper.

Slice beets into rounds and divide between four plates. Sprinkle with good quality extra-virgin olive oil and red wine vinegar. Place a few leaves of mixed salad greens on top.

Slice goat cheese with hot knife and liberally sprinkle with sugar. Place goat cheese slices onto salad greens and with a culinary torch melt sugar to golden brown resembling creme brulee. If you do not have a torch, place slices on foil-lined baking sheet and place under broiler for a couple of minutes.

Drizzle sauce over beets and around the plate.

This recipe yields 4 servings.

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