Preheat oven to 400°F (200°C).

Trim off all but 1/4 inch (0.5 cm) of the leaf stalks from beets (reserving for another use if desired) and trim off long tap root. Scrub beets under running water. Place in a baking dish with 1/4 cup (50 mL) water. Cover with a lid or foil and roast for about 1 hour or until beets are tender. Let cool, covered, just until cool enough to handle. Trim off remaining stalks and peel off skins.

Meanwhile, in a measuring cup or bowl, gradually whisk lemon juice into cream; stir in lemon zest, parsley, thyme, and 1/4 tsp (1 mL) each salt and pepper. Cover and refrigerate for at least 15 min, until thickened, or for up to 1 day.

To assemble, cut beets into wedges or slices. Separate lettuce leaves, trimming off any tough ribs, and arrange on 8 serving plates; top with mâche. Arrange beets, yellow pepper and red onion on top. Drizzle with herbed cream. Sprinkle with up to 1/8 tsp (0.5 mL) additional salt, dividing equally, and season each salad to taste with pepper.

To make this easy for entertaining, the peeled roasted beets can be wrapped and refrigerated for up to 2 days. Let them warm to room temperature before assembling the salad.

Dressing is best when used within 1 day but any extra can be refrigerated for up to 3 days.

Use different coloured heirloom beets and add 2 tsp (10 mL) prepared horseradish to cream with herbs.