Preheat oven to 375 degrees F. Line a small sheet pan with non-stick aluminum foil.
Prepare Beets: Wash, rinse and drain until all traces of garden soil are removed. Use a small vegetable brush if needed. Cut off leaves and stems, leaving about 1 inch of the root end.
Prepare Garlic Cloves: Do not peel the cloves, but do rub off any flaky or papery skin. Use a paring knife to cut off the stem end of each clove. You basically want the peel to stay on, but it is fine if a little does come off.
Place the prepared beets, garlic cloves, thyme, and olive oil on the prepared sheet pan; toss the ingredients with your clean hands.
Place in oven and roast approximately 20 to 30 minutes.
After approximately 20 minutes, check the garlic. Roast just until the garlic becomes very soft (don't let them burn). When done, remove garlic from the roasting pan. Allow the roasted garlic to cool enough so you can touch them without burning yourself. Use a small small knife and cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins; set aside.
Pierce the beets with a small, sharp paring knife. Knife should enter beet easily with very little resistance. When beets are finished cooking, remove from oven, cover loosely with aluminum foil, and let rest for approximately 20 minutes. Discard the thyme stalks.
Once the beets have cooled enough to handle, you can peel them. The skin of a cooked beet will slip right off using your fingers. First cut off the stem and root ends from the beets.
Line a small platter with the purple-edge lettuce. Arrange the cooled beets, red onion slices, and garlic cloves on the lettuce bed. Sprinkle a generous amount of crumble feta cheese over the top.
Prepare the Orange Muscat Vinaigrette. Drizzle the prepared vinaigrette over the vegetables and cheese to taste. Reserve remaining vinaigrette for another use.
Orange Muscat Vinaigrette:
2 tablespoons extra-virgin olive oil
1 tablespoon Orange Muscat Vinegar
1 teaspoon fresh-squeezed lemon juice (or to taste)
Coarse sea salt
In a jar or bowl, combine the olive oil, vinegar, lemon juice, salt, and pepper. Adjust seasonings to your taste.