Autumn Salad with Apple Cider Vinaigrette
Makes 6 servings
Ingredients
- ½ cup apple cider vinegar
- 2 teaspoons sugar
- ¼ teaspoon salt
- 1 large golden beet, peeled and thinly sliced
- 1 medium head radicchio, torn
- 1 (5-ounce) container arugula
- ½ cup pomegranate seeds
- Apple Cider Vinaigrette (recipe follows)
Instructions
- In a medium saucepan, bring vinegar, sugar, and salt to a boil.
- In a medium bowl, place beet slices. Pour vinegar mixture over beets. Cover, and refrigerate for at least 2 hours or overnight. Drain beets.
- In a large bowl, combine beets, radicchio, arugula, and pomegranate seeds. Add Apple Cider Vinaigrette; toss.
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Apple Cider Vinaigrette
Makes ½ cup
Ingredients
- ¼ cup apple cider
- 2 tablespoons canola oil
- 1 tablespoon spicy brown mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a medium bowl, whisk together apple cider, oil, mustard, vinegar, salt, and pepper.
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