Roasted Root Vegetable Salad with Saffron Apples, Arugula, and Curry Vinaigrette
1 pound red beets
1 pound baby carrots
1 pound fingerling potatoes
1/4 cup olive oil
2 Tablespoons white wine vinegar
1 cup apple juice
1 cup white wine
2 cups water
1 pinch saffron
3 Granny Smith apples, peeled, cored, and cut into cylinders using an apple corer
6 Tablespoons grapeseed oil
3 Tablespoons white balsamic vinegar
1 teaspoon Madras curry
1 Tablespoon toasted pine nuts
2 Tablespoons chopped golden raisins
3 cups baby wild arugula
1/3 cup candied pecans
To make the beets, preheat oven to 400ºF. In a bowl, toss the beets, carrots, and potatoes with the olive oil, white wine vinegar, vinegar, 1 Tablespoon sugar, and salt. Wrap in aluminum foil and roast for 2 1/2 hours. Remove from oven, let cool, peel, and cut into cylinders using an apple corer. (The beets can be prepared up to 5 days in advance. Store in a well-sealed plastic container in the refrigerator.)
To make the apples, in a saucepot, combine the juice, white wine, water, remaining 1 Tablespoon sugar, salt, and saffron to create poaching liquid. Bring to a boil, then strain into a clean saucepot. Add the apples and simmer for 4 minutes. Drain apples and cool.
To make the vinaigrette, heat 3 Tablespoons grapeseed oil with the curry over low heat for 20 minutes. Strain, add the balsamic vinegar and the remaining 3 Tablespoons grapeseed oil. Season with salt, and add the pine nuts and raisins.
To serve, in separate bowls, toss the beets and apples with some of the vinaigrette and season with salt. Arrange the apples and beets, standing up, on each plate, drizzle with the remaining vinaigrette and top with arugula and pecans.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 25 minutes
Round Out the Meal:
With wild rice.
Go easy on the curry.
A Chenin Blanc such as the 2005 S.A. Huet, Le Mont, Sec, Vouvray from France's Loire Valley.