Roasted Beet and Apple Salad with Horseradish Vinaigrette | Oregonian Recipes
For the most colorful salad, mix red, yellow and Chioggia beets. The beets can be roasted and peeled up to two days ahead of time and refrigerated, though th...
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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
- 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
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