From Recipes from America’s Small Farms

8 medium beets

2 TBSP walnut oil

1 TBSP plus 1 tsp fruit vinegar (raspberry, pear, or cassis)

3 small cloves garlic, crushed or minced

½ tsp salt

Freshly milled black pepper

½ cup crumbled feta cheese

Toasted walnuts

¼ cup (packed) coarsely chopped fresh mint leaves

Extra sprigs of mint for garnish

Preheat oven to 400F.  Wrap the beets in aluminum foil with ½ inch of the stems slightly exposed.  Bake for 45 to 50 minutes.  Rinse the beets under cold running water and rub off the skins.  Trim off the stems.  Dry beets on paper towels.  Slice them in half lengthwise, and then into very thin half moons.

Place the beets in a bowl.  Add the walnut oil, vinegar, salt and pepper and mix well.  Cover tightly and refrigerate at least 12 hours (24 is best).  Stir beats occasionally.  (Option: place all ingredients in a zip lock bag and turn occasionally throughout the day.)

Serve cold topped with the feta cheese, toasted walnuts and mint.