Ingredients:
Curry Vinaigrette (recipe below)
1 pound beets
6 scallions. minced
lemon juice or red wine vinegar, to taste
1/2 cup currants
1 bunch arugula, washed
2 firm apples, sweet or tart, as you prefer
1 celery heart, sliced into pieces 1/4-inch
3/4 cup walnuts, chopped

Directions:

  1. Prepare the vinaigrette and set aside.
  2. Preheat the oven to 40 degrees. Leaving the tails and 1 inch of the stems on the beets, rinse them and put them in a baking pan with 1/4 inch of water, cover and bake them until tender when pierced with a knife, 25-40 minutes, depending no the size of the beets. Take care to not over cook them. When cool enough to handle, peel the beets, slice them in half, then into wedges, and toss them with 2 teaspoon of the vinaigrette and half of the scallions. Add lemon juice or vinegar to make them a little tart. Set them aside.
  3. Cover the currants with hot water and let them stand to soften for 15 minutes. Then drain, gently squeeze them to remove the extra water, add them to the cooked beets.
  4. Trim the arugula stems. Quarter the apples then slice them into thin slices. Combine them with the celery, walnuts, and the rest of the scallions; toss with 2 tablespoons of the vinaigrette. Dress the arugula with the rest of the dressing and set out on plates or a large platter. Arrange the beets on top of the greens with the celery, apples, and walnuts scattered over and around them.

CURRY VINAIGRETTE

1 clove garlic
1/2 teaspoon sea salt
2 teaspoons curry powder
1/2 teaspoon fresh ginger, peels and grated
1½ tablespoons lemon juice or red wine vinegar, or more to taste
6 tablespoons vinegar

Directions:

  1. Pound the garlic in a mortar and pestle with the salt until it forms a smooth paste. Add the curry powder and ginger sand work into the garlic. Stir in the lemon juicer vinegar, then whisk in the oil.

Serves 4-6