Heat a pot of salted water until boiling. Add scrubbed beets and carrots cut into big chunks. Boil for 15 minutes and drain. Toss with 3 peeled garlic cloves, 1/4 cup of olive oil, salt & pepper and 2 sprigs of fresh thyme. Roast in oven for 30 minutes. Let semi cool.
Break lettuce leaves apart and fill salad bowl. Toast walnuts at 350 for 12 minutes. Cool walnuts. Put beets, carrots, and walnuts on top of lettuce along with some crumbled goat cheese. Wisk salad dressing out of 2 T of balsamic vinegar, 2 leaves of fresh julienned basil, 1 tsp of honey, 1 tsp of Dijon and 4 T of olive oil. Toss and serve.
I would eat this salad with some cold leftover roasted chicken and a hunk of warmed up and buttered Louis Swiss Bakery’s organic Artisan Cherry Walnut or Gorgonzola bread. That’s a meal.