Golden Beet Salad With Cider Vinegar Dressing

• 5 golden beets
• 1 tablespoon extra virgin olive oil
• 3/4 cup apple cider vinegar
• Sea salt
• 3 cups mache or other tender greens
• 1 tablespoon walnut oil
• Freshly ground pepper
• 1/2 cup toasted walnut pieces
• 1/2 cup ricotta salata or fresh goat cheese

1. Preheat oven to 425 degrees.
2. Rinse the beets and cut off the greens, saving them for another use.
3. Rub the beets with the olive oil, wrap in foil and place on a baking sheet (in case they leak).
4. Bake until you can pierce through the middle of each beet with a knife, about 1 hour.
5. Remove from the oven and let cool.
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. Remove from the heat and let cool.
8. When the beets are cool, use a paring knife to remove the skins, which should peel off easily.
9. Cut each beet into thin slices using a sharp knife.
10. Sprinkle them with salt and toss them in the reduced vinegar.
11. Toss the mache with the walnut oil and a few grinds of pepper.
12. Top the mache with the beets, walnut pieces and cheese.
13. Use a spoon to drizzle the remaining vinegar on top, as desired.
14. Serve immediately.

golden beets, extra virgin olive oil, apple cider vinegar, salt, mache, walnut oil, freshly ground pepper, toasted walnut pieces, ricotta salata

Taken from cooking.nytimes.com/recipes/12954 (may not work)