Root Vegetable Salad The escarole lends a pungent bite; for milder flavor but similar texture, use romaine lettuce.
3 beets tops trimmed, but use them on other recipes 2 parsnips 1-tablespoon olive oil ¼ cider vinegar 2 tablespoons mince fresh tarragon leaves or 2 teaspoons dried tarragon 1 apple ½ cup chopped walnuts 2 cups lightly packed slivers escarole (use our Italian mix) or romaine lettuce Salt and pepper
Scrub beets and parsnips. Put beets in a 4-5 quart pan and add 2 quarts water. Cover pan ad bring to boil over high heat; reduce heat and simmer for 10 minutes. Add parsnips, cover, and continue to cook until vegetables are tender. Drain vegetables and let stand until cool enough to touch, about 5 minutes. Meanwhile in a large bowl, mix oil, vinegar and tarragon. Pull skin from beets; discard. Cut vegetables into ½ inch chunks and add to bowl. Peel and core apple; cut into ½ inch chunks and add to bow. Add walnuts and escarole. Mix salad, adding salt and pepper to taste.