Golden Beet Salad With Cider Vinegar Dressing

Preparation

1. Step 1

   Preheat oven to 425 degrees.

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   When the beets are cool, use a paring knife to remove the skins, which should peel off easily. Cut each beet into thin slices using a sharp knife. Sprinkle them with salt and toss them in the reduced vinegar.

5. Step 5

   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.