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Cover each beet in foil and roast at 400 for one hour.
Completely cool and peel, cut into 1/2 inch cubes.
Refrigerate beets for 2 hours in plastic bag.
Mix vinegar, salt and peper. Wisk in oil.
Put beets, walnuts and cheese in a bowl.
Pour dressing over beets and toss to coat, then enjoy.
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