Roasted Beet And Poached Apple Salad With Curry Vinaigrette Recipe

Name: Roasted Beet And Poached Apple Salad With Curry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound beets (4 medium); 1 cup unsweetened apple juice; 1 cup dry white wine; 1 tablespoon sugar; Pinch of saffron threads, crumbled; Salt; 2 Granny Smith apples-peeled, cored and sliced 1/4 inch thick; 4-6 tablespoons vegetable oil; 1 teaspoon curry powder; 3 tablespoons white balsamic vinegar; 1 tablespoon toasted pine nuts; 2 tablespoons golden raisins; 2 tablespoons flat-leaf parsley (optional)

Servings: persons

1 pound beets (4 medium)
1 cup unsweetened apple juice
1 cup dry white wine
1 tablespoon sugar
Pinch of saffron threads, crumbled
Salt
2 Granny Smith apples-peeled, cored and sliced 1/4 inch thick
4-6 tablespoons vegetable oil
1 teaspoon curry powder
3 tablespoons white balsamic vinegar
1 tablespoon toasted pine nuts
2 tablespoons golden raisins
2 tablespoons flat-leaf parsley (optional)

1
Preheat the oven to 350u00b0. Put the beets in a small roasting pan, cover with foil and bake for about 1 hour, or until tender. Peel the beets, then slice them 1/4 inch thick.
2
Meanwhile, in a large saucepan, combine the apple juice and wine with the sugar, saffron and a pinch of salt. Bring to a boil. Strain in a fine strainer and return to the saucepan. Bring back to a boil and add the apples. Simmer over moderate heat for 3 minutes, or until the apples are crisp-tender. Drain the apples and discard the liquid.
3
In a small skillet, heat 3 tablespoons of the vegetable oil. Add the curry powder, remove the skillet from the heat and let stand for 10 minutes. Stir in the remaining 1-3 tablespoons of vegetable oil, along with the vinegar, pine nuts and raisins; season the dressing with salt.
4
In a medium bowl, toss the apples with half of the dressing and arrange on a serving platter. Put the beets in the bowl and toss with the remaining dressing. Arrange the beets on the platter, garnish with the parsley and serve.
5
Make Ahead The whole roasted beets can be refrigerated for up to 2 days.

986

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound beets (4 medium), 1 cup unsweetened apple juice, 1 cup dry white wine, 1 tablespoon sugar, and more.

Yes, Roasted Beet And Poached Apple Salad With Curry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet And Poached Apple Salad With Curry Vinaigrette

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