Name: Fall Salad with Beets and Apples
Total time: 5 h
Yield: Makes 6 to 8 servings
Ingredients: 1 pound red or yellow beets, peeled and thinly sliced into half moons; ½ cup white balsamic vinegar; ½ cup white wine vinegar; 5 tablespoons honey; 2 teaspoons kosher salt; ½ medium-size sweet onion, cut into thin strips; ½ cup extra virgin olive oil; 2 tablespoons white wine vinegar; 1 teaspoon spicy brown mustard; 6 thick applewood-smoked bacon slices, cooked and crumbled; 1 Gala apple (about 8 oz.), thinly sliced; 3 cups firmly packed baby arugula; 3 cups loosely packed frisée torn; ½ cup loosely packed fresh flat-leaf parsley leaves; ¼ cup toasted chopped walnuts

Step 1
Microwave beets and water to cover in a microwave-safe bowl at HIGH 8 to 10 minutes or until crisp-tender. Let stand 30 minutes. Drain and rinse beets.

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Step 2
Stir together white balsamic vinegar, next 3 ingredients, and 2 Tbsp. water; pour into a large zip-top plastic freezer bag. Add beets and onion. Seal and chill 4 hours.
Step 3
Drain beets and onion, reserving 1/3 cup pickling liquid. Discard remaining liquid. Whisk together olive oil, next 2 ingredients, and reserved 1/3 cup pickling liquid until smooth. Add salt and pepper to taste. Toss together bacon, next 5 ingredients, and desired amount of dressing. Serve with beets, onions, and remaining dressing.

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Fall Salad with Beets and Apples

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