Mixed Beet Salad W Curry Vinaigrette Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
• Cut beets into spirals using a spiralizer.
• Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
• Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
• Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
• Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.

Steps:

• Preheat oven to 425 degrees.
• Place beets in a large bowl; add olive oil, vinegar, salt, and sugar. Season with pepper and toss to combine. Wrap each beet individually in parchment paper-lined aluminum foil, with some of the olive oil mixture and a sprig of thyme. Transfer to oven and roast until tender, about 2 1/2 hours.
• Remove foil and let cool slightly before peeling. Using an apple corer, cut each beet into as many cylinder shapes as possible. Alternatively, cut beets into quarters. Place each variety of beet in individual bowls and toss each with some of the vinaigrette.
• Using the julienne blade on a mandoline, carefully julienne apple.
• Divide beets evenly between 4 serving plates. If beets are cylindrical, stand beets up on plate. Garnish with apple slices and drizzle with remaining vinaigrette. Serve immediately.