Curried Beet Salad 4 medium beets, scrubbed, root ends and 1 inch of stems left intact (this will keep them from bleeding) 1 bunch arugula 1 Fuji apple (or other crisp apple), cored, quartered, and sliced 1 stalk celery, thinly sliced 1/4 cup raisins 1/3 cup toasted walnuts or pecans, coarsely chopped 1/4 cup crumbled feta or goat cheese (optional) 1/2 cup Curry Dressing (see recipe below) At least an hour before you plan on serving this salad, steam the beets until tender (in steamer or microwave). When finished cooking, slide skins off under running water. Cut beets into small wedges and set aside. In a salad bowl, toss the arugula with about 1/3 of the vinaigrette. Toss apple, celery, and raisins with 1/2 of the remaining dressing. Mound in the center of the arugula. Top with the walnuts and crumbled feta. Add the remaining dressing and toss. Serve immediately. Curry Dressing 2 tbsp apple cider 1 medium garlic clove, minced 2 tsp curry powder 1/2 tsp dijon mustard 1/2 tsp agave or other sweetener 1/4 tsp sea salt freshly ground black pepper 2 tbsp extra virgin olive oil In a small bowl, whisk the vinegar, garlic, curry powder, mustard, agave, salt and pepper. Drizzling the olive oil into this mixture, slowly whisk until all ingredients are incorporated.