4 medium beets; scrubbed
1. In a large pot, steam beets until tender, about 30 minutes. 2. In a small dry skillet, toast walnuts over low heat, stirring, until fragrant, about 5 minutes (or toast in a toaster oven). Let cool; coarsely chop. Set aside. 3. When beets are done, slip off skins under running water. Cut beets into wedges and set aside. 4. In a large shallow serving bowl, toss watercress (or arugula) with one-third of the vinaigrette. 5. In a bowl, toss apple, celery and reserved walnuts with half of the remaining vinaigrette. Mound in center of greens. Make a well in the apple mixture. 6. In the bowl, toss raisins and reserved beets with remaining vinaigrette. Arrange in the center of the apple mixture. Serve immediately.
Contributor: Eating Well, September 1997
Yield: 4 servings
Preparation Time: 0:00
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