Lamb's Lettuce, Watercress & Endive Salad With Roasted Beets, Roquefort & Walnuts

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4 small to medium-size beets, preferably a combination of golden and scarlet

2 endives, sliced crosswise

Juice of 1/2 lemon

1 bunch watercress, leaves and delicate stems only

4 cups lamb's lettuce (mache)

1/2 red onion, chopped

1/2 cup walnut halves or quarters

6 ounces Roquefort cheese, crumbled

1/2 teaspoon Dijon mustard

1 tablespoon white wine or sherry vinegar

1 teaspoon balsamic vinegar

3 tablespoons extra virgin olive oil

1 tablespoon walnut oil

Salt (if needed) and freshly ground pepper to taste

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