Autumn Salad with Apple Cider Vinaigrette

Autumn Salad with Apple Cider VinaigretteThis Autumn Salad with Apple Cider Vinaigrette is a delightful blend of golden beets, radicchio, arugula, pomegranate seeds, and a refreshing vinaigrette.

Autumn Salad with Apple Cider Vinaigrette
 
Makes 6 servings
Ingredients
  • ½ cup apple cider vinegar
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 1 large golden beet, peeled and thinly sliced
  • 1 medium head radicchio, torn
  • 1 (5-ounce) container arugula
  • ½ cup pomegranate seeds
  • Apple Cider Vinaigrette (recipe follows)
Instructions
  1. In a medium saucepan, bring vinegar, sugar, and salt to a boil.
  2. In a medium bowl, place beet slices. Pour vinegar mixture over beets. Cover, and refrigerate for at least 2 hours or overnight. Drain beets.
  3. In a large bowl, combine beets, radicchio, arugula, and pomegranate seeds. Add Apple Cider Vinaigrette; toss.

Apple Cider Vinaigrette
 
Makes ½ cup
Ingredients
  • ¼ cup apple cider
  • 2 tablespoons canola oil
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. In a medium bowl, whisk together apple cider, oil, mustard, vinegar, salt, and pepper.

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