Golden Beet Salad With Cider Vinegar Dressing

1. 1

   Preheat oven to 425 degrees.

2. 2

   Rinse the beets and cut off the greens, saving them for another use.

3. 3

   Rub the beets with the olive oil, wrap in foil and place on a baking sheet (in case they leak).

4. 4

   Bake until you can pierce through the middle of each beet with a knife, about 1 hour.

5. 5

   Remove from the oven and let cool.

6. 6

   While the beets are cooking, gently bring the vinegar to a boil in a small saucepan over medium heat until it is reduced by a third.

7. 7

   Remove from the heat and let cool.

8. 8

   When the beets are cool, use a paring knife to remove the skins, which should peel off easily.

9. 9

   Cut each beet into thin slices using a sharp knife.

10. 10

    Sprinkle them with salt and toss them in the reduced vinegar.

11. 11

    Toss the mache with the walnut oil and a few grinds of pepper.

12. 12

    Top the mache with the beets, walnut pieces and cheese.

13. 13

    Use a spoon to drizzle the remaining vinegar on top, as desired.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.