Beets, Apples, and Cress with Walnuts and Curry Vinaigrette

from The Greens Cookbook

adapted by Judy O'Shea

serves 4 to 6

For the curry vinaigrette:

1 clove garlic, pressed

½ teaspoon coarse salt

2 teaspoons good curry powder

½ teaspoon fresh ginger, peeled and grated

1½ tablespoons lemon juice

6 tablespoons olive oil

For the beet mixture:

1 pound mixed colored beets

6 scallions, thinly sliced

Lemon juice to taste

½ cup currants,

2 bunches watercress, washed and stems removed

2 firm apples

1 celery heart sliced into quarters

¾ cup walnuts

Preheat oven to 400 degrees F.

For the curry vinaigrette: Whisk all ingredients together and set aside.

For the beet mixture: Leaving tails and an inch of the stem, put the clean beets on a baking pan with  ¼ inch of water, cover with foil and bake until tender, 25 to 40 minutes (don't overcook!). 

While beets bake, cover the currants with hot water and let them soften for 15 minutes. 

Remove beets from oven when tender, peel and cut into wedges and toss with 2 tablespoons of vinaigrette and half the scallions. Add lemon juice to make them a bit tart. Set aside.

Squeeze out liquid from currents and add to beets. Quarter apples and slice them into thin pieces. 

Dress beets, apples, celery heart and scallions, tossing with more of the dressing. Dress the watercress separately, place on plate, top with beet mixture and sprinkle walnuts on top.