Ingredients (4-6 servings)
For the Salad
5-6 large beets, washed and trimmed
1 large red onion
1/2 cup walnut pieces
For the Dressing
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon coarse ground mustard
pinch of salt

Instructions
Preheat oven to 375 degrees. Trim beets greens so that there is about an inch of the stems remaining on top (in order to preserve the moisture of the beets). Don’t trim the long tails.
Scrub the beets to remove all dirt, and then add to a heavy bottomed pan or dutch oven. Drizzle with olive oil and use your hands to rub the oil into the beets.
Place in the oven (covered) and roast for at least an hour. At the hour mark, try inserting a knife into the beets to test for doneness. If it slides in easily, the beets are done. If there is any resistance, allow them to keep cooking. Beets are a tricky vegetable – it’s hard to predict how long they will need to cook. Depending in the size of your beets, it could take up to two hours.

Once the beets are cooked, allow them to cool before handling. Once they are cool enough to pick up with your hands, transfer them to a plastic cutting mat. One of the draws to beets is their beautiful purple color, but be warned that the color leaks and stains! If you want to avoid purple fingers for a few days, consider wearing plastic gloves when you handle the beets.
Once the beets are done, the skins should easily slip off. Remove all outer skins.

Cut the cooked beets into cubes or wedges, and set aside in a large mixing bowl.
Peel and trim your red onion, and slice as thinly as possible (julienne). Add the onion to a saute pan and cook until soft – about ten minutes. Another good option for this salad would be pickled red onion – yum! (You can also simply add the onion raw).
Once cooked, add the onion to the bowl with the beets, and top with a half cup of walnut pieces.
Whisk together the dressing ingredients and pour on top of salad. Season to taste with salt, and serve with your favorite sides!

Emma Gallo-Chasanoff