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
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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.
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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.
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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.
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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.