Warm Beet Salad with Parmesan Dressing

Martha Stewart Living, 2009

Makes 4 servings

    2 shallots mince                                               
    1/4 cup evoo                                                   
    3 tablespoons Banyuls vinegar or red wine vinegar              
    4 med. beets scrub, trim                                       
    1/2 bunch thyme                                                
    Salt and pepper                                                
    4 ounces parmesan cheese (2 c) coarse grate                    
    1 cup heavy cream                                              
    3 cups watercress or baby mesculun                             
    1/4 cup pistachio nuts coarse chop                             

Preheat oven to 375 degrees. Combine shallots, 2 tablespoons oil, and the vinegar in a bowl. Line a piece of foil with parchment. Place beets and 1/2 bunch thyme in center, drizzle with remaining 2 tablespoons oil, and season with salt and pepper. Fold, crimping edges to seal, place on a baking sheet, and roast until beets are tender, about 1 hour. Let beets cool slightly, then peel. Cut beets into 1/4-inch-thick slices.

Place Parmesan, cream, and remaining 2 stems thyme in a medium saucepan over medium-low heat. Gently simmer, stirring often, until cheese melts and dressing is thick, about 5 minutes. Discard thyme. Place beets on a serving platter. Drizzle with warm dressing, top with greens, then drizzle with shallot mixture. Sprinkle pistachios on top, and serve immediately.