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Autumn Salad with Apple Cider Vinaigrette

Makes 6 servings
Print Recipe
Ingredients Method

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

Method
 

  1. In a medium saucepan, bring vinegar, sugar, and salt to a boil.
  2. In a medium bowl, place beet slices. Pour vinegar mixture over beets. Cover, and refrigerate for at least 2 hours or overnight. Drain beets.
  3. In a large bowl, combine beets, radicchio, arugula, and pomegranate seeds. Add Apple Cider Vinaigrette; toss.