Toss beets with 1 tablespoon of the olive oil and a pinch of salt. Place on a sheet pan, cover the pan with foil and roast beets in a 375 oven until tender, about 45 minutes.
Toast walnuts in a shallow baking pan in a 350 oven until golden, 5 to 10 minutes.
Allow the beets to cool. Peel the skins off and cut the beets into ½-inch wedges.
Whisk together oil, vinegar and salt in a bowl. Add beets and toss to coat. Divide lettuce, then beets, among 4 plates, then top with nuts and cheese.
Ingredients
Directions
Toss beets with 1 tablespoon of the olive oil and a pinch of salt. Place on a sheet pan, cover the pan with foil and roast beets in a 375 oven until tender, about 45 minutes.
Toast walnuts in a shallow baking pan in a 350 oven until golden, 5 to 10 minutes.
Allow the beets to cool. Peel the skins off and cut the beets into ½-inch wedges.
Whisk together oil, vinegar and salt in a bowl. Add beets and toss to coat. Divide lettuce, then beets, among 4 plates, then top with nuts and cheese.