Roasted Beets with Maple Vinaigrette and Walnuts

2 pounds beets

2 tablespoons olive oil

1 pinch salt

¼ cup water  

1¼ teaspoon salt

¼ cup cider vinegar

¼ cup maple syrup

½ cup olive oil

½ cup toasted walnuts

1 tablespoon minced herbs (parsley, chives, sage, thyme are all nice)

Preheat oven to 375°. Peel the beets and cut into bite-sized wedges. Rub with olive oil and salt. Place the beets in a baking dish just large enough to hold them, add water and cover with foil. Bake until tender, about 30–45 minutes.

While the beets are roasting, make the dressing: Put the syrup, vinegar, oil, mustard, and salt together in a jar. Cover and shake to combine. Taste and adjust to taste, adding more syrup, vinegar, or salt as needed. When the beets are tender, toss with dressing and chopped walnuts. Garnish with minced herbs if desired.