1/2 tsp. salt
2 1/2 lb. beets
1/3 c. balsamic vinegar
1/2 c. toasted and coarsely chopped walnuts
1/3 c. walnut oil (I used olive oil)
Greens of choice
1/4 tsp. freshly ground black pepper
4 oz. block of feta, cut into 1/2-inch cubes
Preheat the oven to 400 degrees F. Trim the green parts of the beets (if they're still on the beets), and leave about 1 inch of the stems attached. Scrub the beets under cold water. Wrap each beet with
aluminum foil, and put on a baking sheet. Bake the beets about 1 hour or until they are tender when pokedwith the tip of a sharp knife. Cool the beetscompletely, keeping them in the aluminum foil. Unwrap the cooled beets, and peel them. Cut the beets into1/2-inch cubes, then place them in plastic bags and seal well. Refrigerate (suggested: at least 2 hours.)
Whisk the vinegar with the salt in a large bowl. Add pepper. Whisk in the oil gradually. Add the beets,greens, blue cheese and walnuts, and toss well. Serve.
The beets can be prepared up to a day ahead of time.
Serves: 8
Source: unknown
Prepared by: Leslie for the December 2004 meeting