-
1
Cut the beet greens from the beets, leaving about 1 inch of the stems attached to the beets, and reserve 16 of the beet leaves.
-
2
Scrub the beets, wrap them in small groupings tightly in foil and in a baking pan roast them in a preheated 350F.
-
3
oven for 1 to 1 1/2 hours, or until they are tender.
-
4
Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled.
-
5
The beets may be roasted 1 day in advance and kept covered and chilled.
-
6
Rinse the reserved beet leaves, in a steamer set over simmering water steam them, covered, for 1 minute, and transfer them with tongs to paper towels to drain.
-
7
In a small bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
-
8
Peel the beets and trim the stem ends flat.
-
9
Standing each beet on its stem end, cut parallel slices into but not through the beet at 1/4-inch intervals, stopping about 1/2 inch above the root end.
-
10
Rotate each beet 90 degrees and cut parallel slices in the same manner to form a crosshatch pattern, keeping the stem end intact.
-
11
Arrange 4 of the beet leaves on each of 4 plates and arrange the beets on the leaves.
-
12
Drizzle the beets with the dressing and sprinkle them with the scallions.
