- In a large pot, cover the beets with salted water and bring to a boil. Reduce heat to simmer and cook until berries are tender, about 30 minutes.
- Drain the beets and run under cold water until cool enough to handle. Gently rub the skins off.
- Lightly toast the walnuts in a dry skillet over medium heat. Set aside to cool.
- Slice the beets into 3-mm (⅛-in.) rounds and arrange on a platter. Drizzle with the vinegar and olive oil, and season with salt and pepper. Sprinkle with the walnuts, cheese, and thyme; serve.
This salad is equally good warm or cold. To save time, create the platter the night before, refrigerate and dress right before serving.