Yield: 4 servings

 

Horseradish Vinaigrette

 

1 T mustard, brown or grainy

2 T prepared horseradish or 1 T grated horseradish root

¼ cup raspberry vinegar

1 tsp. honey

¾ cup olive oil

Salt and black pepper to taste

 

Salad

 

1 pound beets, mixed red and golden, if available

¼ cup green onions, white parts only, minced

1 T chives, minced

2 T Italian parsley, chopped

2 T apples, sweet or tart, julienne

½ cup celery, small dice

1 tsp. lemon juice

3 cups escarole leaves or a mixture of escarole, curly endive, romaine hearts and radicchio, cleaned, washed and dried

 

Procedure:

 

Preheat the oven to 400 degrees. In a food processor, combine all the ingredients for the vinaigrette except the oil. Slowly add the oil until emulsified. Adjust the seasoning with salt and pepper. Leaving the roots and 1 inch of stem on the beets, rinse them. Bake with ¼ inch water, covered, 25 to 40 minutes or until beets can be easily pierced with a knife. Cool. When the beets are cool enough to handle, peel and julienne. Toss the beets with 2 tablespoons vinaigrette and half the green onions. Combine the chives, parsley and apples with the celery and remaining green onions. Toss with 2 tablespoons of the vinaigrette. Dress the escarole leaves with remaining vinaigrette. Toss the escarole with some of the beets, celery and apples; use additional of beets, celery and apples in your presentation.

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