Autumn Salad with Apple Cider Vinaigrette
Makes 6 servings
  • 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)
  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.
Recipe by Southern Lady Magazine at