This salad has a few variants, but we made the raspberries and blue cheese version; the others are documented below. Not a favourite, but I'd eat it again.

Marinated Beet Salad

Cook's Country October/November 2016, by Katie Leaird (p.17)

Ingredients

• 1½ lb whole beets, trimmed
• ½ C water
• ¼ C sherry vinegar
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp salt
• ¼ tsp pepper
• 2 oranges
• 1L arugula, kale, or other greens
• ¼ C shaved romano cheese
• ½ C walnuts, toasted and coarsely chopped

Directions

1. Wrap beets and water in tin foil. Roast at 400°F for 1 hour or until fork-tender.
2. Whisk together vinegar, oil, thyme, salt, and pepper in a large bowl.
3. Once beets are cool, rub gently to remove skins, then cut into 1cm wedges.
4. Add beets to bowl with dressing, toss to cover, and let stand for at least 30 minutes.
5. Divide oranges into individual wedges.
6. Add oranges, greens, cheese, and walnuts to bowl with beets and dressing, and toss to combine.

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Variations

Marinated Beet Salad with Pear and Feta

Ingredients

• 1½ lb whole beets, trimmed
• ½ C water
• ¼ C sherry vinegar
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp salt
• ¼ tsp pepper
• 1 pear, cored and thinly sliced
• 1 L arugula, kale, or other greens
• ¾ C crumbled feta cheese
• 2 tbsp pistachios, toasted

Marinated Beet Salad with Raspberries and Blue Cheese

Ingredients

• 1½ lb whole beets, trimmed
• ½ C water
• ¼ C sherry vinegar
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp salt
• ¼ tsp pepper
• ⅔ C raspberries
• 1 L arugula, kale, or other greens
• ¾ C crumbled blue cheese
• ½ C hazelnuts, toasted and coarsely chopped