Roasted Beets and Cucumber Salad

Step 1: Roasted Beets ... Rinse the beets, dry, and place on a sheet of aluminum foil. Drizzle with olive oil, and a pinch of salt and pepper. Wrap up the beets in the foil, place on a sheet pan; and bake on the middle shelf for 45-50 minutes in a 375 degree oven until tender. I wish I could give you an exact time; but, there isn't one - check after 40 minutes. Poke a sharp knife in the beet, if it goes in easily, it is done. Remember ... they will be sliced, so you don't want them falling apart. Remove from the oven, open up the foil pouch, and let them cool. Once cooled, peel the skin off the beets using the back of a spoon - I find that works best. Make sure to do this over the sink - beet juice will stain. Then, slice the beets.

Step 2: Dressing ... Add the mustard, olive oil, balsamic vinegar, and a pinch of both salt and pepper to a small bowl and mix. Set to the side.

Step 3: Salad ... You can plate this however you want; but, I like to alternate slices of the cucumber and beets on the plate. Top with the shallot slices, and drizzle with the mustard dressing. Finish with a pinch of salt and pepper and cheese. I prefer to serve this family style; but, you can always plate these individually too.

Step 4: Serve and ENJOY!