You may also like
Categories:
beets apple juice white wine sugar saffron threads salt vegetable oil curry powder white balsamic vinegar nuts golden raisins flat leaf parsley
Viewed: 60 - Published at: 4 years agoIngredients
- 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)
Method
- Preheat the oven to 350°. 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.
- 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.
- 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.
- 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.
- Make Ahead The whole roasted beets can be refrigerated for up to 2 days.
