Beet Salad

Directions

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