2 pounds mixed red and golden baby or heirloom beets quartered
1 cup thinly sliced peeled daikon
1 T Salted Butter
1 T Extra-virgin Olive Oil
2 small garlic cloves, minced
1 tsp. anchovy paste (found near the canned tuna in the supermarket)
2 T freshly lemon juice
1 tsp. Dijon mustard 
1 tsp. Worcestershire sauce
1 ½ cups mayonnaise
2/3 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Mixed Greens for 13

In a large skillet, melt the butter and add the olive oil.  Roast the beets and daikon radish until they are warmed through and charred a little on the edges.  Remove and set aside.
Chop the bread into ½” cubes.  Sauté in a skillet with a small amount of butter until lightly toasted.  Season with Italian seasoning.  Remove to cool.
Mix the garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire and mayonnaise in a bowl well.  Add the cheese and season with salt and pepper.  Whisk and taste for flavor.  Adjust seasoning as needed.
Layer the greens on a plate and arrange the beets and daikon radish on top.  Pour one ounce of salad dressing over the salad.  Garnish with a few of the gluten free croutons and serve.