Instructions

 `oven to 425?F.
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Wrap the red beets in one large piece of aluminum foil, and the golden beets in another large piece of aluminum foil, closing the packets tightly.
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Roast in the oven until tender, about 1 hour. Remove from the oven, unwrap the beets and cool.
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When the beets are cool enough to handle, Peel and cut them into 1/2-inch cubes and set aside. Place the beets in a small bowl.
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Spread the sunflower seeds on a small baking sheet and toast lightly in the oven, about 3 minutes, shaking once during cooking to turn. Remove from the oven and cool.
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Place the fennel and mache in a large bowl.
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In a small bowl, mix together the shallots, lemon juice, salt, and pepper, and whisk in the oil in a steady stream to emulsify. Toss the beets with a small amount of the dressing, and the fennel and mache with the remaining dressing. Adjust seasoning to taste with salt and pepper. Divide the mache and fennel among 4 salad plates. Arrange the beets on top of the greens, and top with the crumbled cheese.
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Sprinkle 2 tablespoons of nuts over each salad and serve with toasted French bread croutons.
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Yield: 4 servings