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1
Make the Vinaigrette:
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2
In a bowl, whisk together all the ingredients except the salt, pepper, and mint.
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3
Taste and season with salt and pepper.
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4
If using within 3 or 4 hours, stir in the mint and refrigerate.
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5
Otherwise, cover and refrigerate for up to 3 days.
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6
Stir the mint into the vinaigrette an hour or so before serving.
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7
(Makes about 1 1/2 cups)
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8
For the Salad:
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9
Preheat the oven to 350F.
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10
Spread the 3 cups of salt over the bottom of a shallow roasting pan or sheet pan.
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11
In a large bowl, combine the beets, 3 tablespoons olive oil, 1 tablespoon kosher salt, and 1 teaspoon pepper.
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12
Wrap the beets completely in large sheets of aluminum foil and transfer to the pan.
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13
The foil packets will sit directly on the salt.
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14
Roast for about 45 minutes, or until the beets are tender.
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15
Let the beets cool in the foil; this will make them easier to peel.
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16
Peel each beet and cut in half, quarters, or slices.
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17
Transfer to a bowl.
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18
In another bowl, toss the parsley with about a tablespoon of olive oil and the lemon juice.
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19
Toss and season to taste with salt and pepper.
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20
Add the vinaigrette to the beets and toss until they are coated.
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21
Season to taste with salt and pepper.
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22
Divide the beets among 4 serving plates, mounding them in the center of the plates.
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23
Arrange the parsley salad around and on top of the beets.
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24
Garnish each serving with cheese and cracked pepper and serve.
