1 pound baby beets, trimmed, not peeled
1 tbsp. canola oil
2 sprigs fresh thyme
1 bay leaf
kosher salt, freshly ground black pepper
1 tsp. caraway seeds
¼ cup plus 2 tsp. champagne or white wine vinegar
1 tbsp. plus 2 tsp. sugar, or to taste
6 tbsp. walnut oil
Bryson cress for garnish
chopped walnuts for garnish, handful

Preheat oven to 425F. In an ovenproof dish, toss the beets with the canola oil, thyme, bay leaf, salt and pepper to taste. Place a ¼ cup of water in the dish and cover with aluminum foil and roast the beets until they are tender and cooked through, about 45 minutes to an hour.
Meanwhile, make the vinaigrette. Place 1 cup of water in a saucepan, add the caraway seeds, and bring to a boil. Take the pan off the heat and stir in the vinegar and the sugar. Whisk in the walnut oil, and season with salt and pepper.

When the beets are cool enough to handle, slip off their skins and cut them in halves or quarters depending on the size. Put them in a bowl and pour the vinaigrette over them and let marinate for at least an hour. If needed, drain off some of the dressing and serve garnished with the cress and walnuts. This can also be garnished with some goat’s cheese, blue cheese or nice aged cheddar.