Lamb's lettucemâche (or other lettuce of choice, watercress would do nicely too)
For the pesto dressing:
20-25leavesof sorrelor other herb of choice, or use the beet greens - see note below
Juice of half a lemon
Salt & pepper
Preheat the oven at 450°F. Cut the greens off the beets, give the beets a wash and wrap them individually in foil. Place in a baking pan and bake for 45 minutes to 1 hour, until tender when you prick them with a knife.
(I recommend you keep the greens and bake some extra beets to try these incredible tartlets and the beet greens pesto from Vanilla Bean blog, which were a big hit at our Mother's day lunch this year.)
When done, remove the foil and let them cool. (You can do this a few days ahead and just have the cooked beets in the fridge, ready for salads etc.)
Make the pesto: Combine the sorrel leaves and almonds in a food processor, and add the olive oil progressively until you obtain a thick but pourable dressing. Then add the lemon juice and season to taste. (You will probably have leftover dressing, which can be used on any salad).
Peel the beets and cut medium thick slices lengthwise.
Preheat your broiler at 500°F, and place the tray at the top position, close to the heat.
Prepare your plates: put some mâche in each plate, add a little dressing on top (alternatively, you can put all the mâche in a bowl and toss it with some dressing prior to plating). Place a few slices of beet on top of the mâche.
Then take the cheese out of the fridge and cut thick slices lengthwise with a knife or cheese wire cutter if you have one (one Coupole makes 3 to 4 thick slices).
Place the slices of goat cheese on a non-stick baking pan, or on parchment paper in a baking pan, and broil for a few minutes, until it starts to get golden. (Watch this carefully, it melts fast! It should only take a couple of minutes).
Place the warm goat cheese slices on top of beet slices in each plate, top with a little pesto dressing, and serve immediately.
Age for babies: 8-10 months, the pieces of beet topped with warm goat cheese make a great finger food.