MIXED BEET SALAD W/ CURRY VINAIGRETTE

MIXED BEET SALAD W/ CURRY VINAIGRETTE image

Yield 4

Number Of Ingredients 17

Previous Next

1 lb med red beets, washed and dried
1 lb med Chiogga beets, washed and dried
1 lb med yellow beets, washed and dried
1/2 c Olive oil
1/2 c white wine vinegar
2 T coarse salt
1 T sugar
Pepper
6 sprigs fresh thyme
1 Granny Smith apple
Curry Vinaigrette
6 T grape seed oil
1 t Madras curry
3 T white balsamic vinegar
Coarse Salt
2 T golden raisins, chopped
1 T toasted pine nuts

Steps:

Beets: Preheat over 425. Toss beets with olive oil, vinegar, salt and sugar. Season with pepper. Wrap each beet in parchment lined foil and roast until tender, 2 1/2 hours. Peel beets and cut into pieces. Toss each variety with vinaigrette. Julienne the apple. Divide between 4 plates. Garnish with applied slices and drizzle with vinaigrette. Vinaigrette in a saucepan, heat 3 T of grape seed oil with curry over med-low heat. Remove from heat and let stand for 20 min. Stain into a small bowl and add remaining 3 T of oil, vinegar, season with salt and whisk to combine. Stir in raisins and pine nuts.