Beet and Apple Salad with Horseradish Vinaigrette

http://sucheela.blogspot.com

http://sucheela.blogspot.com/

Procedure

• 1 Preheat the oven to 400°F (205°C).
• 2 In a food processor, combine all the ingredients for the vinaigrette except the oil. Slowly add the oil until emulsified. Adjust the seasoning with salt and pepper.
• 3 Leaving the roots and 1 inch (2.5 cm) of stem on the beets, rinse them. Bake with 1/4 inch (.6 cm) water, covered, 25 to 40 minutes or until beets can be easily pierced with a knife. Cool.
• 4 When the beets are cool enough to handle, peel and julienne.
• 5 Toss the beets with 2 tablespoons (1 ounce, 30 ml) vinaigrette and half the green onions.
• 6 Combine the chives, parsley, and apples with the celery and remaining green onions. Toss with 2 tablespoons (1 ounce, 30 ml) vinaigrette.
• 7 Dress the escarole leaves and dress with remaining vinaigrette.
• 8 Place the escarole leaves on a chilled plate. Place a serving of beets on top of the escarole, with the celery and apples scattered over and around.

Chef Critique - Nice knife cuts, nice plating
My Critique - Could have used some sort of cheese
Group Critique - tasty