Categories: Salads

Ingredients

• 2 Tbsp balsamic vinegar
• 2 Tbsp cider vinegar
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp freshly milled black pepper
• 2/3 cup vegetable oil
• 3 large beets (about 2 pounds)
• 3 Granny Smith apples, peeled, cored, chopped into 1/2' pieces
• 8 large red lettuce leaves
• 5 ounces Roquefort or blue cheese, crumbled
• 1/2 cup toasted, chopped walnuts

Directions

1. To make the dressing, in a medium bowl, whisk the balsamic and cider vinegars, sugar, salt, and pepper. Gradually whisk in the oil. Cover and set aside at room temperature.

2. Preheat the oven to 400 degrees F. If the beets have their greens attached, trim the greens, leaving about 1 inch of the stems attached to the beets. Scrub the beets under cold running water. Wrap each beet in aluminum foil and place on a baking sheet. Bake until the beets are tender when pierced with the tip of a long, sharp knife, about 1 1/2 hours, depending on the size of the beets. Cool completely without unwrapping the beets.

3. Unwrap the beets and peel them. Cut into 3/4" cubes. Place in a sealed plastic bag and refrigerate until chilled, at least 2 hours. Note: the beets can be prepared up to 1 day ahead.

4. In a large bowl, toss the beets and apples with the dressing. (The salad can be prepared up to 1 day ahead, stored in sealed plastic bags, and refrigerated). Place a lettuce leaf on each plate and spoon the salad onto the lettuce. Top each salad with the cheese and walnuts. Serve chilled.

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