Ingredients
1 bunch beets
1 cup fresh horseradish peeled and grated
1 cup vegetable oil
1/8 cup white balsamic vinegar
1/4 cup olive oil + extra for roasting beets
1 teaspoon dijon mustard
3 mandarin oranges peeled and segmented
1 larger fennel bulb, cored and thinly sliced
3 cups arugula
Pecan or walnut oil (optional)
Preparation
