Prepare beets ahead of time, refrigerate until needed, and this salad dinner comes together quickly. Serve with hot French bread.

Roasted Beets, Goat Cheese and Grilled Pork Salad

2 (4-ounce) boneless pork chops
2 1/2 tablespoons Dijon-style mustard - divided use
4 teaspoons lemon pepper
1 head butter lettuce, cleaned
6 to 8 small beets, roasted, peeled and sliced
1/2 sliced red onion
4 tablespoons olive oil
2 teaspoons dill weed
Salt and pepper, to taste
4 ounces goat cheese, crumbled
4 tablespoons chopped walnuts

1. Rub pork chops with 2 tablespoons mustard and sprinkle with lemon pepper.
2. Prepare medium-hot fire in grill.
3. Grill chops directly over fire for 10 to 12 minutes, turning once. Remove from grill and set aside.
4. Arrange lettuce on four dinner plates; top with sliced beets and onion.
5. Slice chops and fan on top of each salad.
6. Whisk together oil, lemon juice, dill, remaining 1/2 tablespoon mustard, salt and pepper.
7. Drizzle dressing over each salad and sprinkle with goat cheese and walnuts.

Makes 4 servings.

Recipe provided courtesy of Pork, The Other White Meat.