Cut the leaves off 1 bunch of Gold Beets. Save the leaves for sauteing. Trim and scrub the roots and then cut into thick rounds. Cut the rounds into strips, and then into cubes.
Pour 2 T. olive oil into a bowl, then use a garlic press to squeeze one small clove of garlic into it (optional). Toss the beets in the bowl, adding plenty of salt and pepper. Arrange the beets in a single layer on a cookie sheet.
Bake at 450 for 30 minutes. Remove the pan from the oven and turn each crouton over.
Return the pan to the oven, then turn off the heat. Leave the beets in for an hour with the oven turned off. Open the oven door and try one of the beets. If they are not sufficiently crunchy for you, turn the broiler on low and broil them with the door open for 2-5 minutes, watching to make sure they don’t burn.
Make the dressing: combine 1/4 C. plain hummus, 1/2 t. dijon mustard, 3 T. lemon juice, 1/4 t. minced lemon zest, 2 t. mashed capers plus 3 t. brine, 3 T. olive oil, and salt and pepper to taste. If it’s not garlicky enough for your taste, squeeze another clove and add to the dressing.
Cut a green cabbage in half along it’s “equator”, then cut the top half in two. Using a sharp knife, finely shred the cabbage to make 2 C.
Toss the cabbage in a bowl with half the dressing. Let sit for 10 minutes and then toss again.
Wash and spin dry romaine lettuce, then chop roughly or shred. You want at least 4 C.
Toss the lettuce with the cabbage, adding more dressing if you like. Top with the beet croutons.