Minty Beets

& green salad

Cut the greens off the beets and trim the leaves off of the long stems. Discard stems, and cut leaves into 1/4" wide ribbons. Place the cut leaves in a bowl of cold water and set aside.
Wash the beets, then rub them with olive oil. Place the beets on a sheet tray or in a baking dish, cover with foil, and poke a few holes in the foil. Place the beets in the oven and roast for 30-45 minutes. Check the beets for doneness by inserting a fork into one, if you feel minimal resistance, the beets are cooked.
Remove the beets and allow them to cool until you can touch them. Using paper towels or wearing gloves, rub the skin off the cooked beets. Slice the beets into rounds or wedges and place in a small bowl. Toss the beets with olive oil and salt to taste.
Drain the beet greens and dry well. Dress the beet greens with olive oil, sherry vinegar, salt and pepper.
Separate the Boston lettuce into leaves and place on 4 salad plates. Divide the beet greens among the plates, then top with the dressed beets. Garnish each plate with 3 walnut halves and sprinkle with mint ribbons.