Beet and Apple Salad with Horseradish Vinaigrette

How to make Beet and Apple Salad with Horseradish Vinaigrette Recipe

For the Horseradish Vinaigrette:
1 tablespoon Mustard, brown or grainy
2 tablespoons Prepared horseradish
1/4 cup Raspberry vinegar
3/4 cup Olive oil
To taste Salt and black pepper

For the Salad:
1 pound Beets, mixed red and golden, if available
1/4 cup Green onions, white parts only, minced
1 tablespoon Chives, minced
2 tablespoons Flat leaf parsley, chopped
2 Apples, sweet or tart, julienned
1/2 cup Celery hearts, sliced 1/4 inch (.6 cm) thick
1 teaspoon Lemon juice
3 cups Escarole leaves or mixture of escarole, curly endive, romaine hearts, and radicchio, cleaned, washed, dried

Method:
Preheat the oven to 400°F (205°C).

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 (2.5 cm) of stem on the beets, rinse them. Bake with 1/4 inch (.6 cm) 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 (1 ounce, 30 ml) vinaigrette and half the green onions.

Combine the chives, parsley, and apples with the celery and remaining green onions. Toss with 2 tablespoons (1 ounce, 30 ml) vinaigrette.

Dress the escarole leaves and dress with remaining vinaigrette.

Place the escarole leaves on a chilled plate. Place a serving of beets on top of the escarole, with the celery and apples scattered over and around.