8 medium beets
2 tablespoons walnut oil
1 tablespoon plus 1 teaspoon fruit vinegar (raspberry, pear or cassis)
3 small garlic cloves, crushed or minced
1/2 teaspoon salt
Freshly milled black pepper
1/2 cup crumbled feta cheese
1/4 cup packed, coarsely minced fresh mint leaves
Extra sprigs of mint, for garnish
Heat to 400 degrees. Wrap beets in aluminum foil with 1/2 inch of stems
slightly exposed. Bake 45 to 50 minutes. Rinse beets under cold running
water and rub off the skins. Trim off the stems. Dry beets on paper
towels. Slice in half lengthwise, then into very thin half-moons.
Place beets in a bowl. Add walnut oil, vinegar, garlic, salt and pepper
and mix well. Cover tightly and refrigerate at least 12 hours (24 is
best). Stir beets occasionally. (Or, place all ingredients in a sealable
plastic bag and tumble them when you open the refrigerator during the
Serve cold topped with feta cheese, toasted walnuts and mint.
Makes 4 servings.