Roasted Beet and Poached Apple Salad with Curry Vinaigrette

Eleven Madison Park chef Daniel Humm makes this elegant salad with plump golden raisins and thin slices of beet and apple dressed in an exotic curry vinaigrette.


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  • Active:
  • Total Time:
  • Servings: 4


  • 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
  • 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

How to make this recipe

  1. 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.

  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 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.

Make Ahead

The whole roasted beets can be refrigerated for up to 2 days.

Suggested Pairing

To counter all of the sweetness in the dish, wine director John Ragan suggests a dry Chenin Blanc from Vouvray, in France's Loire valley.

Contributed By Published October 2006

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