Beet Salad

• 4 medium beets, scrubbed,root ends and 1 inch of stems left intact (3/4 pound)
• 13 cup walnuts
• 1 bunch watercress or 1 bunch arugula, trimmed (about 5 cups)
• 1 apple, quartered,cored and thinly sliced
• 1 stalk celery, thinly sliced
• 14 cup raisins
• 3 tablespoons apple cider
• 2 tablespoons cider vinegar
• 2 tablespoons finely chopped shallots
• 2 teaspoons curry powder, preferably madras
• 12 teaspoon Dijon mustard
• 12 teaspoon granulated sugar
• 14 teaspoon salt, plus more to taste
• black pepper
• 2 tablespoons walnut oil

1. In a large pot, stem beets until tender, about 30 minutes.
2. In a small skillet, toast walnuts over low heat, stirring, until fragrant, about 5 minutes (or toast in a toaster over).
3. Let cool; coarsely chop.
4. Set aside.
5. When beets are done, slip off skins under running water.
6. Cut beets into wedges and set aside.
7. In a large shallow serving bowl, toss watercress (or arugula) with one-third of the vinaigrette.
8. In a large shallow bowl, toss apple, celery and reserved walnuts with halk of the remaining vinaigrette.
9. Mound in center of greens.
10. Make a well in the apple mixture.
11. In the bowl, toss raisins and reserved beets with remaining vinaigrette.
12. Arrange in the center of the apple mixture.
13. Serve immediately.
14. Curry Vinaigrette: In a small bowl, whsik cider, vinegar, shallots, curry powder, mustard, sugar, 1/4 tsp salt and pepper.
15. Whisk in oil.
16. Adjust seasoning with salt and pepper.
17. (The vinaigrette will keep in the refrigerator for up to 1 day).
18. Makes 1/2 cup.

beets, walnuts, arugula, apple, celery, raisins, apple cider, cider vinegar, shallots, curry powder, mustard, sugar, salt, black pepper, walnut oil

Taken from www.food.com/recipe/beet-salad-65079 (may not work)