This crisp salad is both bold and beautiful.
4-6 cups arugula greens
1 bunch Chioggia beets, trimmed of green tops
1 Jonagold apple, cored and thinly sliced
¾ cup olive oil
¼ cup raspberry vinegar
1 clove garlic, crushed
Fresh ground pepper
1. Preheat oven to 350°. Place beets in a large roasting pan and pour in ½ cup water. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut in half lengthwise and again in quarters.
2. In a small bowl, whisk together the olive oil, raspberry vinegar and garlic until well combined. Season to taste with salt and ground pepper.
3. In a large serving bowl, combine arugula greens, warm beet slices and apple slices. Toss with about half of the vinaigrette, adding more to taste as desired. Season with fresh ground pepper as desired.