Prevention / Recipes

Roasted Beet Salad with Saffron, Apples, Arugula and Curry Vinaigrette



  • 1 pound red beets
  • 1 pound chioggia (pink) beets
  • 1 pound yellow beets


  • 3 Granny Smith apples
  • 1 cup apple juice
  • 1 cup white wine
  • 2 cups water
  • 1/2 cup sugar
  • 1 pinch saffron


  • 6 tablespoons grape seed oil
  • 1 teaspoon curry
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon pine nuts, toasted
  • Salt (as needed)
  • 2 tablespoons golden raisins, chopped


  • Wild arugula and candied pecans
Roasted Beet Salad with Saffron, Apples, Arugula and Curry Vinaigrette


Toss the beets in a mixture of olive oil, white wine vinegar, sugar, and salt. Wrap in aluminum foil and roast the beets at 400° for 2 1/2 hours. After roasted, peel and cut into cylinders with apple corer.

Peel and cut apples into cylindrical pieces with apple corer. Combine apple juice, white wine, water, sugar, salt, and saffron to create poaching liquid. Bring poaching liquid to a boil. Once boiled, strain to remove saffron. Add apple cylinders and simmer for 4 minutes. Drain apples and allow to cool.

Heat 3 tablespoons of grape seed oil with the curry, and let sit for about 20 minutes. Strain, and add the vinegar and the rest of the oil. Season to taste with salt and add the pine nuts and the raisins.

Toss the beets and apples separately with the vinaigrette and season to taste with salt, if necessary. Arrange the apples and beets on the plate, drizzle with the vinaigrette and garnish with wild arugula and candied pecans.