Instructions: Scrub beets and parsnips. Put beets in a 4- to 5-quart pan and add 2 quarts water. Cover pan and bring to a boil over high heat; reduce heat and simmer for 10 minutes. Add parsnips, cover, and continue to cook until vegetables are tender when pierced, about 30 minutes longer. Drain vegetables and let stand until cool enough to touch, about 5 minutes.

Meanwhile, in a large bowl, mix oil, vinegar, and tarragon.

Pull skin from beets; discard. Peel parsnips. Trim stem and root ends from vegetables; discard. Cut vegetables into 1/2-inch chunks and add to bowl.

Peel and core apple; cut into 1/2-inch chunks and add to bowl. Add walnuts and escarole. Mix salad, adding salt and pepper to taste.

This recipe yields 6 to 8 servings.

Comments: Elinore Johnson likes the challenge of finding new ways to combine the vegetables she has on hand. This salad was a recent favorite experiment. The escarole lends a pungent bite; for milder flavor but similar texture, use romaine lettuce.

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