Beet, Apple, and Walnut Salad

Beet, apple, and walnut salad is a country classic, but this version elevates the salad to a new level. A mustard-flavored vinaigrette and a bed of peppery arugula accent the sweetness of the beets and the bitterness of the nuts. The flavors are so good we awarded this salad runner-up status in our Creative Salads contest. When we made Jason’s salad, here’s what we discovered:

Test Kitchen Discoveries

• Roast the beets for the sweetest, deepest flavor. Wrap the beets individually in aluminum foil and roast in a hot oven (400 degrees) until easily pierced with a knife. The tough skins will slide right off--once cooled a little--with a little gentle rubbing. The beets can be roasted ahead of time and refrigerated.
• Toast the walnuts over medium heat in a skillet until lightly browned. Stir frequently and pay close attention to prevent the nuts from burning.
• To prevent the apples from browning after being sliced, rub them with a little lemon juice.