Golden Beet Salad With Cider Vinegar Dressing

This colorful golden beet salad is certain to win over even the staunchest beet skeptic. It comes from Sara Forte, a self-taught vegetarian chef who writes the Sprouted Kitchen blog. This beet salad was born of necessity when Ms. Forte’s C.S.A. basket began overflowing with beets. “In California, beets are pretty easy to grow year-round, so I have them all the time,” she said. “I’ve gotten kind of tired of roasting a big pan of vegetables, so I’ve been trying to find a different way to reinvent them.”

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    251 calories; 20 grams fat; 4 grams saturated fat; 5 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 7 grams protein; 15 milligrams cholesterol; 389 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Preheat oven to 425 degrees.
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. 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. 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. 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.