Golden Beet Salad with Cider Vinegar Dressing
- 5 golden beets
- 1 tablespoon extra-virgin olive oil
- ¾ cup apple cider vinegar
- Sea salt
- 3 cups mâche or other tender greens
- 1 tablespoon walnut oil
- Freshly ground pepper
- ½ cup toasted walnut pieces
- ½ cup ricotta salata or fresh goat cheese
Instructions:
The contrast of colors here makes this a beautiful salad for a dinner party or holiday meal.
- Preheat the oven to 425°F.
- Rinse the beets and cut off the greens, saving them for another use. Rub the beets with the olive oil, wrap in foil, and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool.
- 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. Remove from the heat and let cool.
- When the beets are cool, use a paring knife to remove the skins, which should peel off very easily. Cut each beet into thin slices using a sharp knife. Sprinkle them with salt and toss them in the reduced vinegar.
- Toss the mâche with the walnut oil and a few grinds of pepper. Top the mâche with the beets, walnut pieces, and cheese. Use a spoon to drizzle the remaining vinegar on top, as desired. Serve immediately.