Roasted beet salad with horseradish vinaigrette from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 70) by Mark Peel and Nancy Silverton

  • arugula
  • horseradish root
  • red onions
  • parsley
  • apple cider vinegar
  • beets
  • thyme sprigs
  • EYB Comments

    Can substitute watercress or greens of your choice for arugula, and bottled horseradish for horseradish root.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute watercress or greens of your choice for arugula, and bottled horseradish for horseradish root.

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