Apple, Cucumber and Beet Salad

Fat Hen's Chef Joey Johnson's recipe:


2 Beets washed
1 T canola oil
1 Granny Smith apple, peeled and sliced thin half moons
(wait until your ready to serve to cut or soak in lemon water)
1 Cucumber peeled, cut in half lengthwise, then slice thin
¼ cup small carrot (cut similar to matchsticks)
¼ cup small squash(cut similar to matchsticks)
2 bunch arugula (tough stems trimmed)
½ cup sour cream
5 ½ tsp champagne vinegar (or white wine)
2 tsp horseradish (prepared white)
1 T Honey
1 t fresh chopped parsley(optional)
2 tbsp canola oil


Preheat oven to 400°F
Toss beets in oil and wrap in aluminum foil
Bake until tender when pierced with fork, about 30 minutes to 1hr depending on size of beets, then chill
Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, honey and parsley in bowl to blend
Season dressing with a little salt and pepper to taste, cover then chill
Peel beets
Cut each beet into thin half moons
Toss arugula, squash and carrots with canola oil and remaining 4 teaspoons vinegar in large bowl, being careful not to bruise the arugula
Season with salt and pepper
Divide salad mix among 4 plates
Overlap beet slices, apple and cucumber slices atop each
Drizzle with dressing and serve

Serves 4 app salads or 2 entrees for veggie eaters

Note: Beets and dressing can be made 1 day ahead