Roasted Beet and Apple Salad with Horseradish Vinaigrette | Oregonian Recipes

Ingredients

• 1-1/4 pounds small beets, root end trimmed and washed (see note)
• 1 tablespoon minced shallot
• 2 tablespoons fresh-grated horseradish root (see note)
• 3 tablespoons white balsamic vinegar
• 1/4 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 large crisp apple (such as Braeburn), julienned
• 1-1/2 cups chopped baby arugula