Root vegetable salad

Root vegetable salad

SERVES 6 to 8
TIME About 55 minutes

Ingredients
3 beets (2 to 2 ½ in. wide; about 1 lb. total), tops trimmed
2 parsnips (¾ lb. total)
1 tbsp. olive or salad oil
¼ cup cider vinegar
2 tbsp. minced fresh tarragon leaves or 2 tsp. dried tarragon
1 Golden Delicious apple (½ lb.)
½ cup chopped walnuts
2 cups lightly packed slivered escarole or romaine lettuce leaves
Salt and pepper

Directions
1. Scrub beets and parsnips. Put beets in a 4- to 5-qt. pan and add 2 qts. water. Cover pan and bring to a boil over high heat; reduce heat and simmer for 10 minutes. Add parsnips, cover, and continue to cook until vegetables are tender when pierced, about 30 minutes longer. Drain vegetables and let stand until cool enough to touch, about 5 minutes.

2. Meanwhile, in a large bowl, mix oil, vinegar, and tarragon.

3. Pull skin from beets; discard. Peel parsnips. Trim stem and root ends from vegetables; discard. Cut vegetables into ½-in. chunks and add to bowl.

4. Peel and core apple; cut into ½-in. chunks and add to bowl. Add walnuts and escarole. Mix salad, adding salt and pepper to taste.

PER SERVING 128 cal., 46% (59 cal.) from fat; 2.4 g protein; 6.6 g fat (0.7 g sat.); 17 g carbo (3.3 g fiber); 37 mg sodium; 0 mg chol.

Serve With Stonefly Sauvignon Blanc 2007